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Place the pork tenderloins in a shallow roasting pan with a rack. Combine the oil salt and pepper in a small bowl and then rub over the pork.
Bake the pork in the oven at 425°F for 10 minutes.
While it is cooking, combine the apricot reserves, sherry (or chicken broth), Dijon mustard, garlic cloves and thyme in a small bowl. Spoon the apricot glaze over the meat.
Bake for another 10 to 17 minutes or until the meat thermometer reads 145°, basting occasionally with the pan juices. Let it stand for five minutes before slicing.