Pork Tenderloin with Apricot Mustard

Ingredients for Pork Tenderloin with Apricot Mustard

• 80g grainy mustard

• 80g apricot jam

• 1 garlic clove, forced through a garlic press

• 2 small pork tenderloins (1 1/2 to 900g total)

• 3/4 teaspoons salt

• 1/2 teaspoons black pepper

• 450g fresh apricots, quartered and pitted

• an instant-read thermometer

Preheat grill and line rack of a grill pan with foil.

Whisk together mustard and jam in a small bowl. Whisk together 50g mustard mixture with garlic in a large bowl.

Pat pork dry, then sprinkle all over with teaspoon salt and 1/4 teaspoons pepper. Coat pork with 2 tablespoons mustard-garlic mixture, then arrange without crowding on grill pan.

Toss apricots and remaining 1/4 teaspoons each salt and pepper with remaining mustard-garlic mixture. Arrange apricots in 1 layer around pork (including space between tenderloins) and grill 5 to 6 inches from heat, turning pork over once, until thermometer inserted diagonally into centre of each tenderloin registers 63°C and apricots are softened, about 15 minutes. Transfer pork to a cutting board (leave apricots on pan) and let stand 5 minutes.

Cut pork crosswise into 1/2-inch-thick slices and transfer to a platter. Spoon apricots over pork and serve remaining mustard-jam mixture on the side (sweeten with additional jam if desired).

Avvertenza

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