Season the pork loin with salt, pepper and garlic. Brown in dutch oven with small amount of oil until the outside is well browned. Mix preserves, vinegar and chicken broth & and pour over the top of the meat. Cover and cook using 16-19 coals with 1 to 2 ratio bottom/top for 1 to 1.5 hours, or until internal temperature reaches 155 degrees. You can add more liquid if needed.
Apricot and pork is a delicious combination. Jamie Oliver has a good pork and apricot recipe. You make a stuffing using lots of butter, dried apricots, pancetta, sage, and garlic, and stuff the pork. Your recipe is different but I'm sure it's nice too, thanks for sharing.
I love apricots but have never had them with pork tenderloin before. I am going to give both of your recipes a try. I like jason's because it uses a dutch oven and I am always looking for new ideas for mine. I like shaun's because it is a stuffed pork tenderloin and will make a nice dinner for a special occasion. Thanks for the ideas!
I make something similar to this, but just simply take Apricot preserves and mix them with spicy brown mustard and a pinch of garlic powder. Salt and pepper the pork loin, then brush this mixture onto it and roast it in the oven till it reaches temperature.