Grilled Apricot-Honey Pork Tenderloins

For the glaze

1 cup apricot preserves

2/3 cup apricot juice

1/4 cup honey

2 tablespoons white vinegar

2 tablespoons yellow mustard

Combine the ingredients except the mustard in a heavy-bottomed saucepan. Bring to a low boil over medium heat, then reduce to medium-low and continue to cook stirring often for 20 minutes. Remove and stir in the mustard. Set aside.

Tenderloins

Two 1 1/2 pound pork tenderloins

Coarse salt and white pepper for seasoning

1/4 cup of whole grain mustard

Vegetable oil for brushing the grate


Season the tenderloins and rub with the mustard. Brush grate liberally with oil.

Grill pork indirectly over medium heat, turning once and brushing often with the glaze until the center is barely pink and reaches internal temperature of 150 degrees for 25-30 minutes.

Transfer to a platter at room temperature and let rest for 5 minutes before slicing.