Roasted Pork Tenderloin and Apricots

Adapted from CooksAid.com

Nutrition Facts

Servings

Ingredients	Measures
Water	1/3 cup
Balsamic vinegar	1/3 cup
Honey	¼ cup
Apricots, sliced into sixths and pitted	6
Raisins	¼ cup
Olive oil	2 teaspoons
Pork tenderloin	1 pound
Salt	1/8 teaspoon
Freshly ground pepper to taste

Directions
Preheat oven to 400˚F.
In a small bowl, whisk together water, vinegar, and honey.
Place apricots and raisins in a small to medium baking dish and then add vinegar mixture. Bake for about 20 minutes. Use a slotted spoon and transfer the apricots and raisins to a plate. Cover with foil to keep warm. Pour the balsamic liquid into a small sauce pan and bring to a boil over high heat. Reduce heat to medium and simmer until liquid is reduced to about 1/3 cup. Pour liquid over apricots and raisins and cover to keep warm.
Meanwhile, heat oil in a large oven-safe skillet over medium-high heat. Season pork with salt and pepper. Add to skillet and sear until browned on all sides.
Transfer pork to the oven and bake for about 20 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 160˚ F.
Remove and let rest for 10 minutes before slicing. Serve with the apricots/raisins and balsamic sauce.

Exchanges
3.5 very lean meats; 1 fruit; 1 starch; 1 fat

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