Apricot-Teriyaki Pork Tenderloin

2 whole pork tenderloins, about 2 pounds total
1/2 cup teriyaki sauce
1/2 cup apricot preserves
3 tablespoons sesame oil
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper

Directions:
1. In a large resealable plastic bag, place the pork tenderloins. Set aside.

2. Apricot-Teriyaki Marinade: In a medium mixing bowl, combine
thoroughly, the teriyaki sauce, apricot preserves, sesame oil, garlic
and black pepper.

3. Pour half of the apricot-teriyaki marinade over the pork tenderloins
coating all sides; reseal the plastic bag and place the bag in the
refrigerator for about 8 hours, turning occasionally.

4. Cover the remaining apricot-teriyaki marinade and place in the
refrigerator. This will be used for basting during cooking.

5. Preheat the oven to 450 degrees F.

6. Remove the pork tenderloins from plastic bag, discarding bag with
used-marinade.

7. Place the marinated pork tenderloins in shallow roasting pan; roast
for 20 minutes until internal temperature (measured with a meat
thermometer) reaches 150-155 degrees F., basting occasionally with
reserved apricot-teriyaki marinade.

8. Let cooked pork tenderloins rest for about 5 minutes before slicing
to serve.