Active Time

　　10 min

　　Total Time

　　30 min

　　Make the most of apricot season while it lasts. Matching the fruit with mustard and pork is one of the best ways to enjoy it.

　　

Ingredients

Makes 6 servings

　　1/2 cup grainy mustard

　　1/2 cup apricot jam

　　1 garlic clove, forced through a garlic press

　　2 small pork tenderloins (1 1/2 to 2 pounds total)

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　1 pound fresh apricots, quartered and pitted

　　

Special Equipment

an instant-read thermometer

　　

Step 1

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

　　

Step 2

Whisk together mustard and jam in a small bowl. Whisk together 1/3 cup mustard mixture with garlic in a large bowl.

　　

Step 3

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

　　

Step 4

Toss apricots and remaining 1/4 teaspoon each salt and pepper with remaining mustard-garlic mixture. Arrange apricots in 1 layer around pork (including space between tenderloins) and broil 5 to 6 inches from heat, turning pork over once, until thermometer inserted diagonally into center of each tenderloin registers 145°F and apricots are softened, about 15 minutes. Transfer pork to a cutting board (leave apricots on pan) and let stand 5 minutes.

　　

Step 5

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).