1 - 1 lb. Pork Tenderloin (fat & silver skin removed)
8 - Dried Apricots (chopped roughly)
1 c. Onion, chopped
2 Tbsp. Basalmic Vinegar
5 Tbsp. Water (divided)
1 Tbsp. Soy Sauce (low sodium is fine)
1 Tbsp. Olive Oil
Place chopped apricots into a microwave safe bowl, add 2 Tbsp. water and heat for 30-40 seconds. Cover with plastic and allow to cool.
Coat pork well with salt & pepper. In a cast iron skillet over med-high heat brown pork on all sides in 1 Tbsp. of olive oil. Remove pork from skillet and set aside on a plate. Add onion and cook 3 min. to soften. Stir in reconstituted apricots, 2 Tbsp. Basalmic Vinegar, 3 Tbsp. water and 1 Tbsp. Soy Sauce. Stir to combine. Return pork to skillet and put into 425F oven for 15-20 minutes or until internal temperature is at 160F. (at this point you may have to add more water to keep marmalade from drying in hot pan) Cover lightly to allow to rest for 8 minutes before cutting thin on bias.
Serve onion/apricot "marmalade" on side of pork. (serves 4)