Brandied Apricot Pork Tenderloin

• 1 pound pork tenderloin
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 fennel bulb small, greens removed and cut into thin slices
• 1 red onion small, cut into 1/2-wide wedges
• 1 1/4 cups chicken broth canned low-sodium
• 1/4 cup brandy OR apple juice
• 16 apricots Metiterranean, dried
• 3 tablespoons raisins
• 1 tablespoon dijon style mustard

1. Heat oven to 425 degrees F. Heat oil in large ovenproof skillet over medium-high heat. Add pork and cook for 3-5 minutes or until surface is brown. Remove pork from skillet.
2. Melt butter in skillet. Add fennel and onion. Cook over medium heat for 4-5 minutes or until tender, stirring occasionally. Add 3/4 cup broth. Bring to a boil. Reduce heat; simmer for 2-3 minutes or until liquid is slightly reduced. Turn off heat. Stir in brandy, apricots and raisins.
3. Push vegetable mixture to edges of skillet. Place tenderloin in center; spread with mustard. Roast in heated oven for 20-27 minutes or until internal temperature reaches 145 degrees F. Transfer pork to cutting board and let rest 5 minutes. Loosely cover with foil.
4. Add remaining 1/2 cup broth to skillet with vegetable mixture. Bring to a boil. Reduce heat; simmer for 4-5 minutes or until liquid is absorbed, stirring occasionally.
5. Slice pork and transfer to a shallow platter. Spoon vegetable mixture on platter with pork.

pork tenderloin, olive oil, butter, red onion, chicken broth, brandy, apricots metiterranean, raisins, dijon style mustard

Taken from www.yummly.com/recipe/Brandied-Apricot-Pork-Tenderloin-2247963 (may not work)