I ended up sauteing the tenderloin. I put olive oil in a pan and added lots of chopped garlic, fried it until it was soft, but not brown. I added a few bay leaves and fresh parsley.
When this was nicely aromatic and the garlic cooked, I removed it and added the pork to the pan to brown it. After browning, I put the garlic mixture back in the pan so the pork would pick up the wonderful taste of the fresh herbs. I then put the pork mixture in a bowl and added a few tablespoons of apricot preserves to the pan. I heated that through until it melted down a bit and added the pork. Heated through and spooned the apricot over the pork. It tasted very good.