- Pork tenderloin (approx. 1 lb)
- 3 tbsp. Happy Hal’s Jalapeno Relish
- 3 tbsp. apricot preserves/jam
- ¼ cup Dijon mustard
Season tenderloin with salt and pepper. Stir preserves, Happy Hals, and mustard in small bowl. Place pork over medium hot fire and grill for about 15 minutes, turning to brown on all sides. Internal temp should reach 160 degrees. When almost ready to take off grill, brush with mustard mixture. Let stand for 10 minutes before slicing.
Serve with remaining sauce.
**also can be baked in oven at 350° for 45 minutes until done to 160 internal temp.
