Ingredients:

2 pork tenderloins (about 1 pound each)
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 cup apricot preserves (320 g)
½ cup apple cider (124 g)
1 tablespoon apple cider vinegar
Chopped parsley for garnish
Additional salt for seasoning

Directions:

Preheat the oven to 400°F (204°C).
Pat the pork tenderloins dry with paper towels. Season all sides with garlic powder, paprika, kosher salt, and black pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloins on all sides until they are well-browned and release easily from the pan.
Transfer the skillet to the oven and roast the tenderloins for about 20 minutes, or until the internal temperature reaches 145°F (63°C).
While the pork roasts, make the glaze. In a small saucepan, combine the apricot preserves, apple cider, and apple cider vinegar. Simmer over medium heat, stirring frequently, until the glaze has reduced by half, about 10-12 minutes.
After removing the pork from the oven, generously apply the apricot glaze over the tenderloins. Allow them to rest for 5-10 minutes before slicing.
Serve the pork slices garnished with chopped parsley and extra glaze as desired.