This sweet yet tangy glaze and sauce is made with fresh apricots, Dijon mustard, rosemary, shallots and a touch of brown sugar.  Lovely with tender slices of pork tenderloin, I can also see this sauce being a nice idea for a cream cheese appetizer topping or even grilled chicken breasts.  Simple yet elegant, I served this yummy pork dish alongside yellow squash-studded rice and a watercress salad with crumbled feta cheese.

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/apricot-mustard-glazed-pork-tenderloin)

Tagged: apple cider vinegar, apricot-mustard glaze, Cooking Light, Dijon mustard, fresh apricots, fresh herbs, pork, pork tenderloin, rosemary, shallots