Apricot Glazed Pork Tenderloin

I found this recipe in my Very Virginia cookbook.  I was looking for something new, but simple enough that I wouldn't be spending the whole day Sunday figuring it out.  This recipe would have fit that description...except I didn't read the recipe instructions very well and you are supposed to let it marinate overnight. 

Oops. 

We barbequed chicken on Sunday instead, and enjoyed this pork tenderloin on Monday night after it had it's required marinating time.  It was well worth the wait--the kids all asked for 2nds and 3rds and Dr. C and I about had a brawl over the last piece.

Apricot Glazed Pork Tenderloin

1 1/2-2 pounds pork tenderloin
1/4 cup soy sauce
1/4 cup cider vinegar
2 Tablespoons dark brown sugar (I used light brown because that's what I had)
2 Tablespoons honey
2/3 cup apricot preserves
1 1/2 teaspoons Dijon mustard

Place tenderloin in a large shallow dish (or a gallon-sized ziploc bag).  In a small bowl, combine soy sauce, vinegar, brown sugar, and honey.  Pour mixture over tenderloin.  Cover and refrigerate overnight.

Preheat oven to 350 degrees.  Drain tenderloin, reserving marinade, and place in a large shallow baking pan.  Spoon 1/4 cup of the reserved marinade over tenderloin.  Bake 30-40 minutes, basting every 10 minutes with the remaining marinade.  Remove from oven and drain marinade.  In a small bowl, combine preserves and mustard.  Spoon over meat.  Bake 10 additional minutes or until a meat thermometer regiesters 160 degrees.  Cut into thin slices and serve with apricot mixture.