I took some of the apricot jam that I made a while back and used it for a glaze and dipping sauce for a roast pork tenderloin that I bought on sale last week. The addition of dijon mustard gave the glaze the spicy touch that I was looking for.
For the tenderloin:
1 1 1/2 lb. pork tenderloin, silver skin removed
1 clove garlic, sliced as thin as possible( you want 8-10 slices)
salt and pepper
Make small slits in the meat all over and insert the garlic slices
Rub the meat thoroughly with the salt, pepper, and olive oil and bring the meat to room temperature
For the glaze:
2 cloves minced garlic
1 Tbl olive oil
1 cup apricot jam
1/4 cup dijon mustard
2 Tbl brown sugar ( optional..remember, my jam wasn't very sweet)
Over medium heat, cook the garlic in the oil for just a minute until it becomes fragrant. Add the remaining ingredients and heat through.
In a tablespoon or two of olive oil, sear the tenderloin on all sides in a large frying pan. Place the meat in a roasting pan and coat with some of the glaze. Roast at 350F for 30 -45 minutes or until the meat registers 160F with an instant thermometer. Warm the remaining glaze and serve as a dipping sauce if desired.