Grilled Pork With Apricot-Mustard Glaze
For the glaze:
1/3 cup apricot preserves
1/2 cup honey
2 tablespoons dry sherry
1 tablespoon maple syrup
1/3 cup Dijon mustard
6 sprigs fresh flat-leaf parsley, stems removed
1/2 teaspoon each of salt and pepper
For the pork:
2 whole boneless pork tenderloins
Salt and pepper
1/2 cup Apricot-Mustard Glaze
6 firm ripe apricots, split in half, pits removed
Blend all the ingredients for the glaze in a food processor or blender until smooth. Transfer glaze to a clean jar and store in the refrigerator for later use. Next, preheat the grill to high heat, oiling the grill rack when ready to cook.
Season the pork on all sides with salt and pepper. Place on the grill and cook for 10 minutes, turning once. Then, brush the meat generously with the Apple-Mustard Glaze. Brush a generous amount of the glaze over the apricots, and add them, cut side down, to the grill alongside the meat. Continue to cook, turning the meat occasionally and reapplying the glaze once or twice, until the tenderloins are lightly browned and just cooked through, 8 to 10 minutes. The apricots should be softened (not mushy) and lightly charred. Using a large spatula, remove the pork and apricots from the grill, allowing the meat to rest for 10 minutes.
Slice the pork into thin medallions and arrange on plates, accompanied by the grilled apricots, cut side up. Serve alongside any remaining glaze that was not used on any raw meat.