| Cooking food on the grill is the most ancient way to | | | | 6 sprigs fresh parsley |
| prepare dinner, and the barbeque enjoys a special | | | | 1/2 teaspoon salt |
| relationship with pork. All meats turn out great on the | | | | Black pepper |
| grill, but pork develops an especially wonderful flavor | | | | Start by making the apricot mustard glaze. Blend the |
| after spending some time with the fire. | | | | apricot preserves, honey, sherry, maple syrup, |
| This pork recipe combines the gifts of the grill with | | | | mustard, parsley, and salt until smooth. Then taste |
| the next best thing to happen to pork: sweetness. | | | | and season with black pepper to suit yourself. |
| Honey and apricot preserves glaze the pork while it | | | | Now heat your grill to a high temperature. Season |
| grills, and you prepare whole fresh apricots on the grill | | | | your pork with salt and pepper and cook on the grill |
| as well to provide a nutritious accompaniment for the | | | | for 10 minutes. Then brush the meat with the apricot |
| meat. | | | | mustard glaze and turn the meat. Take the fresh |
| Recipe ingredients: | | | | apricot halves and brush them with the glaze on their |
| 2 whole boneless pork tenderloins (about 1-1/2 | | | | cut sides. Place the apricots cut side down on the grill |
| pounds) | | | | around the pork. Continue to grill the pork for |
| Salt and pepper to taste | | | | another 10 minutes. Turn the meat a couple times |
| 6 firm ripe apricots | | | | and keep brushing on more glaze. The apricots will |
| 1/3 cup apricot preserves | | | | soften as they cook and be slightly charred but not |
| 1/2 cup honey | | | | mushy. |
| 2 Tablespoons dry sherry | | | | Serve the pork by slicing it into thin medallions and |
| 1 Tablespoon maple syrup | | | | arrange them on plates with apricots. |
| 1/3 cup Dijon mustard | | | | |