1 1/2 to 2 lbs. boneless pork tenderloin
1/4 c. soy sauce
1/4 c. cider vinegar
1 to 1 1/2 tsp. Dijon mustard
2 tbsp. dark brown sugar
2 tbsp. honey
2/3 c. apricot preserves

Rinse tenderloin and pat dry. Mix soy sauce, cider vinegar, brown sugar, and honey and pour over tenderloin in an 8-inch square dish. Cover with plastic wrap and marinate overnight. Turn several times while marinating.

Preheat oven to 350 degrees. Pour of marinade and reserve. Spoon 1/4 cup marinade over top and bake 30-40 minutes or until fork tender. Remove from oven and pour off all marinade. Combine apricot preserves and mustard; spoon over meat and bake an additional 10 minutes. Slice into thin slices and top with glaze.

This can be served as a main dish, or slice thinly and serve on party rye with fancy mustard for a tasty hors d'oeuvre.