Photo: Jim Franco; Styling: Leslie Siegel
Total Time
49 Mins
Makes 8 servings

"Prepare the meat and sauce separately," Victoria says, "and then warm them together just before the guests arrive."

How to Make It

Step 1

Preheat oven to 425°. Remove silver skin from tenderloin, leaving a thin layer of fat. Sprinkle pork with salt and pepper. Cook pork in 6 tsp. hot oil in a large skillet over medium-high heat 3 minutes on each side or until golden brown. Transfer pork to a lightly greased jelly-roll or roasting pan, reserving drippings in skillet.

Step 2

Bake pork at 425° for 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from oven; cover and let stand 10 minutes or until thermometer registers 155°.

Step 3

Meanwhile, add remaining 1 tsp. oil to hot drippings in skillet. Add apricots and next 4 ingredients, and sauté over medium-high heat 3 minutes or until pine nuts are toasted and fragrant. Add port wine and next 2 ingredients. Bring to a boil; reduce heat to low, and simmer 5 minutes or until mixture slightly thickens. Stir in broth, and simmer 15 minutes or until fruit is tender. Serve with pork.

Ratings & Reviews

heatskitchen's Review

May 12, 2013

PeggyMiller's Review

November 18, 2012
I have made this recipe 3 times now and each time everyone raves about it!! This reminds me of fall and is beautiful for cool weather and having the house warm up.

ayshap's Review

November 17, 2010
Good, but needs a little something. Maybe just a little heat. Might throw in a chili or some pepper flakes if i make it again. Substituted canned peaches and pomegranate molasses (guesstimated the proportion), which worked fine.

Aprillove's Review

November 14, 2010
I just had a special dinner for several family members and this was a hit with everyone. It was quick, easy and taste was amazing. I had to cook mine a little longer than suggested to get it up to the right temperature on my thermometer.