Rosemary Apricot Pork Tenderloin

Ingredients

1 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed 2 3 tablespoons olive oil, divided 3 4 garlic cloves, minced 4 1 teaspoon salt 5 1/2 teaspoon pepper 6 2 pork tenderloins (1 pound each) 7 GLAZE: 8 1 cup apricot preserves 9 3 tablespoons lemon juice 10 2 garlic cloves, minced
Directions

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In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork. In a large ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425 for 15 minutes. In a small bowl, combine the glaze ingredients; brush over pork. Bake 10-15 minutes longer or until a meat thermometer reads 160, basting occasionally with pan juices. Let stand for 5 minutes before