Cooking with Crockett: Cinnamon-Apricot Pork Tenderloin

Dave and I are very opposite in many approaches to life, cooking being one of them.  Whereas I have the recipe out, and check it multiple times throughout, he just grabs whatever is in our fridge and whips something together.  And his creativity usually turns into something pretty delicious.  The down-side?  Uhh, we usually never eat what he makes twice...any replication is bound to taste different.  Obvi.  So this is my attempt at mixing the best of both worlds.  He cooks, and I type, and then we have a recipe for next time. 

On the menu tonight: 
Cinnamon-Apricot Pork Tenderloin. 
(This is a surprisingly random thing for Dave to want to make, seeing how we really don't eat pork around this household.  Still, every once and again it's good to try.)

INGREDIENTS:
4 pork tenderloin cutlets
1 L bottle heavy pulp apricot nectar or 1 can apricots in light syrup (purreed)
1 t cinnamon
3 T brown Sugar
1 t finely chopped fresh rosemary
Pepper (optional)

WHAT TO DO:
Preheat oven to 400 F.  Place tenderloins in 8 inch glass pie pan.  Pour apricot nectar or purree over meat so that it is completely covered (about 1/4 inch above meat).  Sprinkle the remaining ingredients over the top.  Bake for approximately 20 minutes, or until the internal temperature of pork reaches 170 F.  Garnish with a sprig of rosemary.  Enjoy!