Broiled Rosemary-Garlic Pork Tenderloins with Apricot-Mustar

3 lg Cloves garlic; minced
1/2 c Fresh rosemary; coarsely chopped
2 tb Each: kosher salt; freshly cracked black pepper, olive oil
2 Pork tenderloins; about 10 to 14 ounces
1/2 c Grainy brown mustard
1/3 c Apricot jam
1/4 c Port

Heat broiler. Combine garlic, rosemary, salt, pepper and olive oil in small bowl; mix well. Rub tenderloins with mixture. Place tenderloin on baking sheet. Broil, turning once, until center is slightly pink, 15 to 18 minutes. Remove; allow to rest 5 minutes. Heat mustard, jam and port in small saucepan over medium heat, stirring frequently, until jam has melted and ingredients are well combined. Cut tenderloin into slices about 1-inch thick, drizzle lightly with sauce and serve, passing remaining sauce.

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