Recipe - Broiled Rosemary-Garlic Pork Tenderloins With Apricot-Mustar

3 lg Cloves garlic; minced
One half cup Fresh rosemary; coarsely
chopped
2 tablespoon Each: kosher salt; freshly
cracked black pepper, olive
oil
2 Pork tenderloins; about 10
to 14 ounces
One half cup Grainy brown mustard
1/3 cup Apricot jam
One fourth cup Port

1. Heat broiler. Combine garlic, rosemary, salt, pepper and olive oil in
small bowl; mix well. Rub tenderloins with mixture. 2. Place tenderloin on
baking sheet. Broil, turning once, until center is slightly pink, 15 to 18
minutes. Remove; allow to rest 5 minutes. 3. Heat mustard, jam and port in
small saucepan over medium heat, stirring frequently, until jam has melted
and ingredients are well combined. 4. Cut tenderloin into slices about
1inch thick, drizzle lightly with sauce and serve, passing remaining
sauce. Nutrition information per serving: Calories......390
Fat.............12 g Cholesterol...120 mg Sodium...2,100 mg
Carbohydrates...30 g Protein........40 g Posted to TNT Prodigy's Recipe
Exchange Newsletter by Rrairie@aol.com on Jul 23, 1997