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
- 1/2 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
- 1/2 cup good-quality apricot jam (we love Bonne Maman brand)
- 1/4 cup water
To Prepare the Pork
- 2–3 pounds pork tenderloin, cut into 4-5 ounce pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil