Preheat oven to 425
Glaze:
¼ cup apricot preserves (I used Trader Joe's brand which is organic and has less sugar than most)
2 T. Dijon mustard (I used the generic non version and it was just fine)
1 t. Dried thyme
Stir together in a small bowl and spread liberally over 1lb pork tenderloin
Roast on a prepared sheet pan for 20-30 minutes or until an internal temperature of 160 degrees is reached. There may be some pink in the middle, but this is the FDA approved temperature for pork muscle meat.
Apricot Apple Sauce:
4-6 tart apples (I'd purchased some Lady Alice at the store and was unimpressed by their mouth feel when raw, but they worked out just fine for the sauce)Peel and cut into ½ inch pieces.
½ cup Apricot preserves
1/8th cup sugar
2 tsp cinnamon
Asiago Cheese (crumbled coarsely, Trader Joes has sliced Asiago, which breaks up nicely and is YUMMY on sandwiches!)
Pile the apples into a medium sized sauce pan dump in the preserves, sugar and cinnamon and cook at medium with the lid on the pan for about 20 minutes stirring occasionally. Then cook uncovered for 20 minutes on low to reduce. When the Pork is done, slice thinly and top with sauce, sprinkle with crumbled cheese. I paired it up with a very non- gourmet frozen veggie medley, but it would be awesome with asparagus or broccoli. Zucchini in the summer would be good too!
