Grilling: Apricot-Glazed Pork Tenderloin

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2 pork tenderloins (about 12 ounces each), trimmed of silver skin and excess fat

1 tablespoon olive oil

Coarse salt and ground pepper

1 jar (10 to 12 ounces) apricot jam, (about 1 cup)

1/4 cup spicy brown mustard

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