Apricot-Glazed Pork Tenderloin

This recipe comes from Everyday Food. I served it with the baked rice, the recipe of which, is below this one. This was the first time I ever used the broiler, and I have to say, that pork looked so beautiful when it came out. I actually used fig preserves instead of apricot, because that's what I had in the fridge. It was really tasty.

Makes 4 servings

24 ounces pork tenderloin, trim excess fat (I used 12 oz for two people, which was plenty)
1 tablespoon olive oil

Salt and pepper
1 cup apricot jam (10-12 oz)
1/4 cup spicy brown mustard

Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.

Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.

Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150° on an instant-read thermometer, 5 to 10 minutes more.

Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.

Grade: A-