Ingredients

• 1/3 cup apricot jam
• 1 tbsp Dijon mustard
• 1 tbsp pure maple syrup or liquid honey
• 1 pork tenderloin (about 450 g), trimmed
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 apricots, halved and pitted
• 1 tbsp each: chopped fresh basil and fresh sage

Directions

1 In a small saucepan, stir together the jam, mustard and maple syrup.

2 Bring to a boil; reduce the heat to low and simmer, stirring often, until the mixture coats the back of a spoon, about 5 minutes.

3 Remove 3 tablespoons of the glaze to a small bowl and set aside.

4 Sprinkle the pork with the salt and pepper; brush all over with the glaze.

5 Place the pork on a greased grill over medium-high heat; cook, turning occasionally and brushing with some of the reserved glaze during the last minute of cooking time, until an instant-read thermometer inserted into the thickest part of the meat reads 160 ̊F, about 18 minutes.

6 Meanwhile, add the apricots to the grill, cut side down; cook, turning frequently and brushing with the remaining reserved glaze, until the fruit is softened and caramelized, about 5 minutes.

7 Remove the pork and apricots from the grill; let the pork stand for 5 minutes before slicing.

8 Sprinkle with the basil and sage and serve. 

Serves: 4