Apricot Glazed Pork Tenderloins

Apricot Glazed Pork Tenderloins
By Peg Gallo

1 package pork tenderloins (or boneless chicken breasts) they come two in a package about 1 lb each
garlic powder
lemon pepper
1 tbsp olive oil
3 heaping tsp apricot preserves
3 heaping tsp dijon mustard
1 cup chicken or beef broth (bouillon cubes are OK)
1/2 cup wine (optional) red or white – whichever is available

Brown meat in oil on all sides. Combine apricot preserves and mustard and pour over meat or spoon on, if thick. Sprinkle onions on top of meat. Pour broth and wine into pan. Allow to simmer (on low heat) with lid cocked slightly for at least 1 hour (or more if needed.) Remove pork and slice into thick cuts (about 2 inches) and put pork back into sauce for a few minutes more to insure pork is thoroughly cooked. (Should not be red at all.) This can also be done with boneless chicken breasts.