1/2 cup peach preserves
2 TBS Dijon mustard
2 tsp vegetable oil
1/4 tsp dried thyme leaves
1/4 tsp salt
2 pork tenderloins (about 3/4 pound each)
Mix all ingredients except pork. Place pork in resealable plastic food-storage bag or shallow glass or plastic dish. Pour preserves mixture over pork; turn pork to coat with preserves mixture. Seal bag or cover dish and refrigerate at least 1 hour but no longer than 8 hours. Turning occasionally.
Heat oven to 450 degrees
Remove pork from marinade, reserve marinade in a 1 quart saucepan. Place pork in shallow roasting pan. Insert meat thermometer so tip is in the thickest part of pork.
Bake uncovered 25 to 30 minutes or until thermometer reads 155 degrees. Cover pork with aluminum foil and let stand 10 to 15 minutes, brushing once with reserve marinade, until thermometer reads 160 degrees (temperature will continue to rise about 5 degrees, and pork will be easier to carve.