INGREDIENTS
1/2 c
apricot preserves
1 tsp
lemon zest
5 tbsps
lemon juice
2 tbsps
dijon mustard
2 tsps
rosemary
1 tbsp
olive oil
1 tbsp
horseradish
1 serving
kosher salt and pepper
1
shallot
1 1/4 lbs
pork tenderloin
2
gala apples
1 small head
lettuce
1 serving
wooden skewers