Pork Tenderloin With Apricot Sauce - cooking recipe

Ingredients

1 (11 1/4 oz.) can apricot nectar
3 Tbsp. vegetable oil
1/4 c. Kikkoman lite teriyaki marinade and sauce, divided
2 Tbsp. chopped fresh or dried rosemary
2 (3/4 lb.) pork tenderloins
1 (16 oz.) can apricot halves, drained
1/4 c. balsamic vinegar
3/4 tsp. pepper
1/4 tsp. salt

Preparation

Combine 3/4 cup nectar, oil, 3 tablespoons teriyaki sauce and rosemary in a large shallow baking dish.
Add tenderloins, turning to coat.
Cover and refrigerate overnight.