Broiled Rosemary-Garlic Pork Tenderloins with Apricot-Mustar
| Yield: | 4 Servings |
| Categories: |
| 3 | lg | Cloves garlic; minced |
| 1/2 | c | Fresh rosemary; coarsely chopped |
| 2 | tb | Each: kosher salt; freshly cracked black pepper, olive oil |
| 2 | Pork tenderloins; about 10 to 14 ounces | |
| 1/2 | c | Grainy brown mustard |
| 1/3 | c | Apricot jam |
| 1/4 | c | Port |
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