1-2-3 Pork Tenderloin With Apricot-Mustard Glaze

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
615
FAT
158%
CHOL
61%
SOD
117%

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Ingredients for 4 servings

2 pork tenderloins (about 3/4 pound each)

1 teaspoon salt

1 teaspoon dried thyme leaves

1/2 teaspoon coarsely ground pepper

1 tablespoon olive oil

1/2 cup fresh orange juice

2 tablespoons Dijon-style mustard

2 tablespoons brown sugar

1 teaspoon grated orange peel

1/4 cup chopped dried apricots

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