Ingredients
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1 (2 1/3 - 2 1/2 lb.) pkg. pork tenderloin, (*there will be two tenderloins weighing a little over a pound each)
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1 tsp. salt, or to taste
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1/2 tsp. coarse ground black pepper, or to taste
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1/3 cup chunky peach preserves or jam
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1 1/2 Tbl. spicy brown mustard
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1 Tbl. real honey
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1 tsp. apple cider vinegar, (balsamic would work fine also)
Instructions
Preheat oven to 400º F.Rinse tenderloins and pat dry. Sprinkle all sides evenly with salt and pepper to taste.Into small bowl, add preserves, mustard, honey and cider vinegar and stir until well mixed.Coat bottom side of tenderloins with almost half of preserves, place coated side down into appropriate sized, foil-lined and sprayed baking dish, and spread with rest of preserve mixture. (*These fit perfectly in my 13x9 with just the thin "tail ends" tucked under so that they wouldn't get overdone).Pop into preheated oven and bake for about 35 - 40 minutes, or until just still slightly pink in very center (140º F). Let rest, then slice and serve! *Pork tenderloin is a very lean meat and cooks quickly! Overdone, and it can go from tender and juicy to dry as a bone quick. So never overcook it. It is done when still very lightly pink in very center. If you take it past that, you're already drying it out.
