Apricot-Glazed Pork Tenderloin

My sure sign of a good dinner is when Justin's compliment is followed by, "You can make this one again." Yesterday's Sunday Linner (Lunch/Dinner) was one of those recipes, so I thought I would share it here.

Apricot-Glazed Pork Tenderloin (from Taste of Home)

2 pork tenderloins (1 lb. each)

2 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

1 cup apricot preserves

3 Tbsp. chicken broth

1 Tbsp. Dijon mustard

2 garlic cloves, minced (or 1 tsp. minced garlic in the jar)

1/4 tsp. dried thyme

Place pork on a rack in a shallow roasting pan. (I don't have a roasting pan, so I just used a glass 9x13.) Combine the oil, salt and pepper; rub over pork.

Bake at 450 degrees for 15 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-15 minutes longer (I baked it 20 minutes longer), basting occasionally with pan juices. Let stand 5 minutes before slicing.

Side dishes: I served it over white rice with crescent rolls and peas, but it would be really good with asparagus and mashed potatoes, too.

photo is from the Taste of Home web site. I'm not a food photographer at all :)