Apricot Balsamic Pork Tenderloin

Preheat oven to 425 F.

Heat oil in large nonstick skillet over medium-high heat until hot. Add shallots and sauté them for 5 minutes.

Reduce heat to medium. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, ginger, preserves and vinegar into the pan, stirring constantly until preserves melt. Reduce heat again to low and let the sauce reduce by half until it’s nice and thick, about 20 minutes.

Rinse and pat the pork dry. Place it in an ovenproof dish that’s large enough for both pieces. Sprinkle pork with salt and pepper. With your hands rub the Dijon mustard all over the pork. Really slather that baby up good. Then rub in the fresh thyme.

Bake in the preheated oven for 15 minutes or until internal temperature is 160-170 F. Then remove it from the oven and let it rest 15 minutes. Slice pork and arrange it on a platter or plate and spoon sauce over top.