Pork Tenderloin With Apricot and Honey

A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. I'd serve this with rice. Cooking time includes 30 minutes marinating time.

• Ready In: 50 mins
• Serves: 4

Ingredients

• Marinade

• 2  tablespoons Dijon mustard
• 1⁄2 teaspoon ground ginger
• 1⁄4 cup honey
• 1⁄2 cup  Yoshida gourmet sauce
• 1  teaspoon rosemary, crushed
• 2  tablespoons olive oil
• 12  dried apricots, diced
• 1  cup water
• 1  tablespoon olive oil
• 1  lb  pork tenderloin, sliced into 1/2 inch thick slices
• 2  tablespoons cornstarch

Directions

1. Bring water and apricots to a simmer in a small saucepan; remove from heat.
2. Let apricots sit for 5 minutes; drain, reserving water.
3. Set apricots aside.
4. Mix water from apricots, olive oil, mustard, ginger, honey, Gourmet Sauce, and rosemary in a small bowl.
5. Pour marinade over pork slices, cover and refrigerate for 30 minutes, turning once.
6. Heat 1 tablespoon oil in a large skillet.
7. Remove pork slices from marinade and brown on each side 3-4 minutes.
8. Add marinade and apricots to skillet and bring to a gentle boil.
9. Mix cornstarch with 2 tablespoons water; add to skillet; cook stirring till sauce is thickened.
10. Serve with rice.