Pork Tenderloin with Apricot Glaze
2 Tbsp. Adams Reserve Kicked-Up Chicken Rub
2 whole pork tenderloins (about 3/4 lb. each)
3/4 c. apricot preserves
1/4 c. Dijon mustard
2 Tbsp. orange juice
1 Tbsp. H-E-B Pure Olive Oil
Heat oven to 400°F. Pat seasoning rub over all sides of pork, pres
sing to adhere. Set pork aside 5 or 10 minutes.
For glaze, blend preserves, mustard and orange juice in a small bowl.
Heat oil in a large skillet over medium-high heat about 3 minutes. Add
pork when skillet is very hot; brown pork on all sides. Transfer pork
to a large, rimmed baking sheet; glaze generously with mustard mixtur
e and place in oven 15 minutes or until pork reaches 145°F in the
Let stand 5 minutes. Slice pork thinly, drizzle with any remaining gla
ze and serve with fresh snow peas.