Ingredients:
1 tablespoon dried rosemary, crushed
1 tablespoon dried thyme, crumbled
1 tablespoon ground cumin
2 teaspoons coarsely ground pepper
2 teaspoons paprika
2 teaspoons celery seeds
2 (1 lb) pork tenderloins, all visible fat removed
1 teaspoon vegetable oil
1 small onions, finely chopped ( 3/8 cup)
1/2 cup cider vinegar
1/4 cup honey
1/4 cup all-fruit apricot preserves
2 tablespoons Dijon mustard
1 teaspoon grated lemons, zest of
1 tablespoon fresh lemon juice
vegetable oil cooking spray
Directions:
In a small bowl, combine rub ingredients.
Using your hands or a spoon, rub mixture evenly over pork, set aside.
Preheat oven to 350 degrees or preheat grill on medium-high.
For mop sauce, heat oil in a small saucepan over medium-high heat, swirling to coat.
Saute onion for 2 to 3 minutes, or until translucent, stirring occasionally.
Stir in remaining sauce ingredients.
Bring to a boil.
Reduce heat and simmer for 5 minutes, stirring occasionally.
(You may wish to reserve 1/2 cup sauce to use as a dipping sauce for cooked pork.) Lightly spray a broiling pan and rack with vegetable oil spray.
Put tenderloins on rack in pan.
Bake for 30 minutes.
Using a pastry brush or basting mop (a small dishwashing mop can be used, new and clean, of course), baste on all sides.
Bake for 10 minutes, then baste again.
Bake for 10 to 15 minutes, or until pork is no longer pink in the center or registers 165 degrees on meat thermometer.
Or grill tenderloins for 10 minutes per side (40 minutes total), then baste with mop sauce and cook for 2 to 3 minutes per side, or until pork is cooked through.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.