2 lb. pork tenderloin

Note: Marinate 24 hours. Tenderloins come 2 to a package. This recipe is enough for 2 packages.

Marinade:

1/4 c. olive oil
2 tbsp. soy sauce
2 tbsp. apricot jam
1 tsp. rosemary
1 tsp. minced garlic
1 tsp. orange rind
1/4 c. orange juice
1 tsp. Dijon mustard

Blend marinade ingredients in food processor. Place pork tenderloins in a glass dish. Pour marinade over. Cover and refrigerate overnight or 24 hours.

Bring to room temperature 1 hour before cooking. Preheat oven to 450°F. Place meat in roasting pan; set marinade aside. Roast 25 to 45 minutes per pound. (I use 45 minutes at 400°F or less to prevent burning.) After cooking, deglaze roasting pan with 2 tablespoons cider vinegar. Add marinade and bring to a boil. Serve over cooked, sliced meat. Great dish for entertaining!