Ingredients

• Nonstick vegetable oil spray
• 5 tablespoons apricot preserves
• 1/4 cup red miso
• 1/4 cup champagne vinegar
• 2 teaspoons finely grated orange peel
• 1 large garlic clove, chopped
• 2 pork tenderloins (1 pound each)
• 1/2 cup low-salt chicken broth

Instructions

1. Preheat oven to 425°. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.
2. Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°, 8 to 10 minutes longer.
3. Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.
4. Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve.