Roast Pork Tenderloin with Pears and Dried Apricots

Made this gem for dinner tonight. It was super tasty and I highly recommend you making this - like NOW. The apricots and pears weren't as sweet as I thought (mostly because of the onion and beef broth). The almonds gave it a great crunch and the pork was juicy and moist. Lots of good combos going on in this dish. I served it with my cauliflower puree (which I'm lately obsessed with). I also had a little mix of spring greens with tomatoes I served but I didn't want to crowd my plate for the photo.

Get it:
1 tbsp butter (I used the fake stuff)
2 teaspoons Ras el Hanout
3 ripe pears, peeled, cored, each cut into wedges
1 1/2 tablespoons olive oil
1/2 small red onion, chopped
5 ounces dried apricots, soaked in warm water 30 minutes, drained, chopped (about 1 cup)
1 cup canned beef broth
2 tbsp cup honey
1 one pound pork tenderloins
1/4 cup slivered almonds (about 2 ounces), toasted

Make it: Preheat oven to 425°F. Melt butter in heavy large pot over medium-high heat. Add 1 teaspoon ras el hanout and stir 1 minute. Add pears and sauté until tender, stirring occasionally, about 4 minutes. Transfer pears to plate.

Heat 1 tablespoon oil in same pot over medium heat. Add onion and apricots. Sauté until onion begins to soften, about 3 minutes. Add broth and honey. Simmer until sauce thickens slightly, about 8 minutes. Return pears to pot. Remove from heat. (Sauce can be made 2 hours ahead. Let stand at room temperature.)

Mix remaining oil and ras el hanout in small bowl to blend. Rub mixture all over pork tenderloins. Transfer pork to roasting pan. Roast until meat thermometer inserted into center of pork registers 155°F, about 30 minutes. Transfer pork to cutting board. Let stand 10 minutes.

Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork crosswise into 1/2-inch-thick slices. Divide pork among 6 plates. Spoon sauce and pears over pork. Sprinkle with almonds.