Rosemary Apricot Pork Tenderloin

I recently obtained a subscription to Taste of Home magazine.  My first issue has had some great recipes in it.  I made this one tonight for dinner.  It was great.

3 TBSP minced or fresh rosemary or 1 TBSP dried rosemary, crushed

3 TBSP olive oil, divided

4 garlic cloves, minced

1 tsp salt

1/2 tsp pepper

2 pork tenderloins (1 lb each)

GLAZE:

1 cup apricot preserves

3 TBSP lemon juice

2 garlic cloves, minced

1. In a small bowl, combine the rosemary, 1 Tbsp oil, garlic, salt and pepper, brush over pork.
2. In a large ovenproof skillet, brown pork in remaining oil on all sides.  Bake at 425˚ for 15 minutes.
3. In a small bowl, combine the glaze ingredients; brush over pork.  bake 10-15 minutes longer or until a meat thermometer reads 160˚, basting occasionally with pan juices.  Let stand for 5 minutes before slicing.