Preheat oven to 425. Spritz a baking sheet with cooking spray.
Combine in a small bowl.
1/4 cup apricot preserves
2 Tablespoon country style Dijon mustard
1/2 teaspoon dried rosemary, chopped
Place 2 tenderloins (1 pound each) on a baking sheet (leave about 2 inches of space between them). Brush each with apricot mixture. Roast for 30 minutes or until desired doneness.
Remove from oven and let stand 5 minutes.
I made this for Christmas Eve dinner and it was fabulous!