Recipe(tried): Pork Tenderloin with Apricot Teriyaki Marinade

PORK TENDERLOIN WITH APRICOT TERIYAKI MARINADE

Hi Brian - First you buy a plain pork tenderloin, the ones that are vacuum sealed and come two per pack. Clean off all the silver membranes.

Mix the following:
3/4 cup light soy sauce
1 tsp. ginger
1/2 tsp. dry mustard
1 to 2 Tbsp finely chopped garlic or 2 tsp. powdered garlic
1/4 to 1/3 cup apricot jam
juice of one lemon, or 1/3 cup light white wine
freshly ground pepper (to your taste)

Using a whisk, blend the above ingredients until the jam has dissolved. Then place the two tenderloins in a Zip Lock Freezer bag, seal and place in refrigerator for several hours. (Don't marinate overnight - the flavor becomes too intense and overwhelms the pork)

Using your outdoor grill or broiler of your oven, grill about 5-7 minutes on first side, and about 5 minutes on second side (I don't time it - I cut it open slightly with a sharp knife to check inside)

During the last minute on each side, using a glazing brush, brush on some more diluted apricot jam (dilute with warm water) These tenderloins cook quite fast and you don't want to overcook them - they need to be a pale pink color inside at the thickest part. They will continue cooking after removing from the grill.

Slice into 1/2 inch rounds and place decorately on serving plate. Before grilling the meat, you can cook some dried apricots in liquid (sweetened wine or water) until tender and moist which look pretty surrounding the slices.