Apricot balsamic glazed pork tenderloin

Finely chop the leaves of one rosemary stem and combine with garlic and herb seasoning.

Preheat the oven to 375F. Heat a non-stick skillet with a touch of light olive oil over about medium-high heat.

Spread the seasoning, salt, pepper and rosemary on the board, trim fat and silver skin from the tenderloin, and roll it through the seasoning, ends included.

Sear in the hot pan until golden brown on the two main sides and a little on the back, about 10 minutes in all.

Stir together seedless apricot preserves, about a tablespoon of honey, a couple tablespoons of balsamic vinegar, Dijon mustard and sriracha; taste and adjust.

Brush about half the sauce generously over the top of the seared tenderloin.

Roast until the internal temperature reaches about 145 to 150, about 18 minutes; rest a few minutes.

Add the remaining sauce and a little water to the skillet drippings and bring to a boil; add a touch of lemon juice and reduce until thick.

Thinly slice the tenderloin, plate and drizzle with the pan sauce.