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Dry your pork tenderloins off with paper towels. Make slashes all along the entire length of the tenderloins without slicing all the way through. Rub some of the olive oil all over the tenderloins and season the whole thing with salt and pepper and be sure to season inside the cuts you made.
Insert the slices of onions and garlic into the folds.
Add the potato slices to a large bowl, toss with a tablespoon or two of olive oil then season well with salt and pepper. Remove a few of the needles from one of the Rosemary stems, finely dice them and add to the poatoes. Toss to coat. Spread the potatoes in the bottom of a baking dish.
Place tenderloins on top of potatoes.
Cover the tenderloins with the a little more olive oil, salt, pepper and all spice. I use about ½ teaspoon of all spice.
Place the rosemary in between the tenderloins.
Cover tightly with foil.
Roast at 375 degrees for one hour.
While roasting, make the glaze, mix preserves, apple juice and soy sauce together. Add some black pepper, garlic powder and onion powder (about ½ teaspoon each)
Uncover dish, make sure potatoes are soft, if not, cover and bake until potatoes are soft.
Pour glaze over the meat, reduce temp to 300 degrees, and bake for another 30 minutes uncovered.
Remove from oven , let rest for 15 minutes before slicing.