Ingredients
- 2 pork tenderloins (about 12 ounces each), trimmed of silver skin and excess fat
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 1 jar (10 to 12 ounces) apricot jam, (about 1 cup)
- 1/4 cup spicy brown mustard
Description
Serious Eats
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