2 Tablespoons Olive Oil	1 Cup Apricot Preserves
2 Pork Tenderloins, About 1 1/2	2 Tablespoons Balsamic Vinegar
-Pounds	2 Tablespoons Mustard
Salt And Pepper	2 Tablespoons Brown Sugar

Heat oven 350.

Heat olive oil in a large skillet over medium heat. Wash pork and cut away excess fat and silver skin. Season with the salt and pepper. Sear on all sides, about 6 to 8 minutes total. Transfer to a baking pan.

Combine the remaining ingredients in a saucepan and bring to a simmer. Remove from heat and set aside.

Roast for about 12 minutes, brush generously with the glaze mixture, then continue roasting for 5 to 10 minutes longer, or until the pork registers 165 on an instant read thermometer stuck into the thickest part of a tenderloin. Reheat the remaining glaze and serve with the pork.