Pork Tenderloin with Dried Apricot and Onion Marmalade

Ingredients

• Pork:
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground red pepper
• 2 (1-pound) pork tenderloins, trimmed
• Cooking spray
• Marmalade:
• 2 tablespoons butter
• 4 cups thinly vertically sliced yellow onion (about 2 large)
• 1 cup dried apricots, diced (about 7 ounces)
• 1 cup water
• 2 cups fat-free, less-sodium chicken broth
• 1 tablespoon grated orange rind
• 1 cup fresh orange juice (about 4 oranges)
• 1/4 cup sherry vinegar
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

Preparation

1. Preheat oven to 350°.
2. To prepare pork, combine first 4 ingredients; rub evenly over pork. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from pan; wrap pork in foil. Place in a 13 x 9-inch baking dish. Bake at 350° for 25 minutes or until thermometer registers 160° (slightly pink). Let stand 5 minutes before slicing.
3. To prepare marmalade, heat 2 tablespoons butter in skillet over medium heat. Add onion; cook 8 minutes or until tender, stirring occasionally. Add dried apricots; cook 2 minutes, stirring occasionally. Stir in water, scraping bottom of pan to loosen browned bits. Stir in 2 cups broth and remaining ingredients; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Serve marmalade with pork.