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Pork Tenderloin with Dried Apricot Red Pepper Topping

1 pound pork tenderloin
5 tablespoons B&R Farms Dried Apricot Red Pepper Topping
1/4 cup sherry
1/4 cup soy

In a small bowl, combine Dried Apricot Red Pepper Topping, sherry and soy sauce. Use to marinate pork tenderloin; refrigerate 4 hours or overnight, turning occasionally. Preheat oven to 375F.

Lightly spray or wipe a baking dish with vegetable oil. Place the pork in the dish and roast for 15 minutes. Baste the pork with the marinade and roast for another 25-30 minutes, basting at least 2-3 times. Roast until pork reaches an internal temperature of 160F, or until it is barely pink at the center.

Remove from oven, baste and let stand 10 minutes before slicing.

Recipe from: Companions