To Prepare the Apricot Sauce
- 1 tablespoon extra virgin olive oil
- 1 large leek – top removed and cleaned of all sand, sliced into thick half circle pieces (you could just as easily use scallions or onions if leeks are not available)
- 1 teaspoon Herbes De Provence
- 1 teaspoon dry mustard
- ½ teaspoon pepper
- Juice from one fresh lime, about 2 tablespoons
- 4 fresh apricots cut in half, pits removed and each half sliced into five slices (they do not need to be totally ripe)
- 1 cinnamon stick
- 3 tablespoons brown sugar
- ½ cup good-quality apricot jam (we love Bonne Maman brand)
- ¼ cup water
To Prepare the Pork
- 2–3 pounds pork tenderloin, cut into 4–5 ounce pieces
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- In a medium sauté pan over medium high heat, heat oil and add leeks, Herbes De Provence, dry mustard and pepper and sauté for two minutes. Add the lime juice and cook until all liquid has evaporated.
- Lower heat to medium and add apricots and cinnamon stick and sauté for one to two minutes or until apricots are almost tender.
- Add brown sugar, apricot jam and water and simmer on medium until a nice sauce forms and the apricots are tender but not falling apart. (Firm but tender). Remove from heat and set aside.
- Preheat oven to 425 degrees.
- Remove any excess fat and silver skin from pork and cut into 4-5 ounce pieces. Then coat all sides with the salt and pepper.
- In a large oven proof sauté pan (cast iron works well), heat olive oil to smoking hot over medium high to high heat.
- Place pork pieces in making sure they don’t touch and sear on all sides (5-10 minutes total).
- Place pan in preheated oven and cook for 10-15 minutes or until done. We left ours in for 12 minutes for medium rare. If you like pork cooked further, leave in until your desired doneness.
- Once out of the oven, transfer to a platter and loosely cover with foil and let rest for 10 minutes.
- Take any pan juices accumulated in the sauté pan and add to the sauce. Slowly heat the sauce to serving temperature, being careful not to overheat.
- Either serve pork tips whole or sliced to your guests topped with the pan sauce.