Pork Tenderloin

Most of this recipe is from a magazine...I tweaked it a little, but it's mainly from Parenting magazine. Thanks Aunt Kelly for the subscription.

Preheat oven to 425.
Spray baking sheet with no stick cooking spray.

Collect ingredients:
1 pork tenderloin
1/4 cup apricot preserves
apx 1/2 tbs honey (one 3 second squeeze)
apx 1/2 tbs mustard
apx 1/2 tbs minced garlic
1 tsp rosemary

Remove pork tenderloin from pakage and pat dry with a papertowl. Mix ingredients in small bowl from the apricot preserves down. Coat pork tenderloin in glaze. Insert meat thermometer into thickest part of the tenderloin. Place in oven and cook tenderloin until internal temperature reaches 170. Remove from oven and let set on counter for about 5 minutes before cutting. When ready to serve, cut on the diaganol in about 1 inch slices. Serve with apple slaw.

Apple Slaw:
1 large apple peeled and shredded using a cheese grater. Then wrap in paper towel or cheese cloth and squeeze out the extra liquid (apple juice)
1/2 small jicama peeled and shreeded
apx 1 cup preshredded prewashed bagged carrots (but still wash them)
2 tsp rice vinegar
1 tsp lemon juice
Mix all ingredients together, then sprinkle with crushed walnuts or pecans

I also serve the above with either rice pilaf or mashed potatoes and a steamed vegetable.

Yum Yum