According to the calendar, spring is officially here. That means some people are thinking about spring break.

Some lucky souls get to take spring break trips to places like the beach. But if you can't go somewhere tropical, you can make it seem like you're there. In today's House Works. Chef Judy has a recipe that's certain to make you feel like you're at a resort, without leaving your home.

Pork tenderloin with Apricot Mustard
Sauce
Chef Judy Gilliard
Servings: 6

Sauce
3 tablespoons grapeseed oil
1/4 cup diced onions
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole grain mustard
1/4 cup Dijon mustard
3/4 cup apricot fruit sweetened preserves

Pork
2 pounds pork tenderloin, cut 1" thick
olive oil spray
2 teaspoons Chef Judy Spicy seasoning

Sauce
Heat olive oil in skillet. Add onion and garlic and cook until soft. Add cider vinegar and simmer 3 min stirring to make use onion and garlic do not burn.
Add mustards and apricot preserves and stir until all is melted together.

Pork
Stray each side of pork steaks with olive oil spray and sprinkle with salt and pepper.
On a very hot grill, sear each side of pork for 2 min on each side. Reduce heat to medium and brush pork with sauce. Cook on low heat until temperature reaches 155 degrees. Remove from oven and brush with sauce. Let rest and serve with the sauce on the side.

Per Serving : 252 Calories; 12g Fat (45.0% calories from fat); 32g Protein; 2g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 201mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.