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1.
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In a small bowl, combine the preserves, Dijon mustard, Whole-grain mustard, salt, black pepper and cayenne. Set aside. (may be made up to one week ahead) |
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2.
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Preheat oven to 400 degrees. |
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3.
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Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the sliced onions and sauté until they have softened and are beginning to show some color. Meanwhile, season the pork tenderloins with salt and pepper. Transfer the onions to a baking dish just large enough to hold the two pork tenderloins. Return the skillet to the heat and add a bit more olive oil if necessary. Add the tenderloins, brown then on all sides, then remove them from the skillet and set them on top of the sauted onions. |
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4.
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Spoon the reserved apricot glaze over the pork and roast in preheated oven for 20-30 minutes or until the pork reaches an internal temperature of 150 degrees. (instant read thermometer is the way to go here…a very small yet worthwhile investment to make if you don’t have one already) Let the pork rest for 10 minutes before serving. Cut tenderloins into 1/2 to 1 inch slices and serve with the caramelized onions. |
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