Pork Tenderloin With Dried Apricot And Onion Marmalade

• Pork:
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground red pepper
• 2 (1-pound) pork tenderloins, trimmed
• Cooking spray
• Marmalade:
• 2 tablespoons butter
• 4 cups thinly vertically sliced yellow onion (about 2 large)
• 1 cup dried apricots, diced (about 7 ounces)
• 1 cup water
• 2 cups fat-free, less-sodium chicken broth
• 1 tablespoon grated orange rind
• 1 cup fresh orange juice (about 4 oranges)
• 1/4 cup sherry vinegar
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

1. Preheat oven to 350u0b0.
2. To prepare pork, combine first 4 ingredients; rub evenly over pork. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from pan; wrap pork in foil. Place in a 13 x 9-inch baking dish. Bake at 350u0b0 for 25 minutes or until thermometer registers 160u0b0 (slightly pink). Let stand 5 minutes before slicing.
3. To prepare marmalade, heat 2 tablespoons butter in skillet over medium heat. Add onion; cook 8 minutes or until tender, stirring occasionally. Add dried apricots; cook 2 minutes, stirring occasionally. Stir in water, scraping bottom of pan to loosen browned bits. Stir in 2 cups broth and remaining ingredients; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Serve marmalade with pork.

salt, ground ginger, ground allspice, ground red pepper, pork tenderloins, cooking spray, marmalade, butter, yellow onion, dried apricots, water, chicken broth, orange rind, orange juice, sherry vinegar, sugar, salt, ground cloves

Taken from www.myrecipes.com/recipe/pork-tenderloin-with-dried-apricot-onion-marmalade (may not work)