1 pound pork tenderloin
1 tablespoon olive oil
2 tablespoons butter
1 small fennel bulb, greens removed and cut into thin slices
1 small red onion, cut into 1/2-wide wedges
1 1/4 cups chicken broth, canned low-sodium
1/4 cup brandy, OR apple juice
16 Metiterranean apricots, dried
3 tablespoons raisins
1 tablespoon Dijon-style mustard
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.
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.
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.
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.
Slice pork and transfer to a shallow platter. Spoon vegetable mixture on platter with pork.
* Although the alcohol in the brandy evaporates during the roasting process, if your family does not care for the taste of brandy, substitute an equal amount of apple juice.
Cook’s Tip: To keep cleanup to a minimum, use the same skillet for both browning and roasting the pork tenderloin. If your skillet cannot withstand high oven temperatures, transfer the pork tenderloin and vegetable mixture to a 9x9-inch baking pan. After roasting, transfer the vegetable mixture back to the skillet and continue as directed in the recipe.