Pork Tenderloin with Apricot Dipping Sauce

Pork Tenderloin:

6 cloves garlic, smashed

3 tablespoons chopped yellow onion

1/2 tablespoon whole grain mustard

1 tablespoon apple cider vinegar

1 tablespoon dried basil

1 tablespoon dried oregano

1 1/2 teaspoons paprika

1 teaspoon kosher salt

2 tablespoons olive oil

1 pork tenderloin (about 1 pound)

For the dipping sauce:

1/3 cup apricot preserves

1 1/2 tablespoons finely chopped pickled jalapenos

2 tablespoons pickled jalapeno juice

Preheat grill to high.

In a food processor combine garlic, onion, mustard, apple cider vinegar, basil, oregano, paprika, salt, and olive oil. Process until a paste forms. Place tenderloin in a bowl and cover with mustard rub. Use a knife to make small 1-inch pockets all over the tenderloin stuffing it with the rub.

Place the tenderloin on the grill and immediately turn the flame off under the tenderloin, leaving the rest of the burners on. The tenderloin will then cook over indirect heat for 30 minutes, turning every 8 to10 minutes to evenly brown. Remove pork from grill and let rest a few minutes.

While your pork is cooking, make the apricot dipping sauce. Whisk together preserves, chopped pickled jalapenos, and juice in a small bowl.

Slice tenderloin into 1/4-inch slices and serve with dipping sauce.