The unique combination of fruit and spices in this meat dish will wake up your taste buds and satisfy your protein needs for the day. SERVES 4
1 1/2 - 2 pounds or (900 grams - 1.2 kilograms) pork tenderloin, cut in half lengthwise
2 tablespoons extra virgin olive oil
1/2 cup chopped white mushrooms
1 medium shallot, diced
2 garlic cloves, crushed
1/2 cup dried unsulfered apricots, chopped and soaked in water for thirty minutes.
1/4 cup dry white wine
Freshly ground white pepper, to taste
Remove pork from refrigerator thirty minutes prior to cooking. Preheat oven to 350 degrees Fahrenheit or (180 degrees Celsius).
Heat 1 tablespoon of the oil in a cast iron skillet over medium heat. Add mushrooms and saute for five minutes.
Toss in shallot and garlic and continue to saute for two minutes. Add apricots and wine.
Scrape brown bits off the bottom of the skillet and stir. Bring to a quick boil, then reduce heat to low.
Simmer for five minutes, or until liquid has evaporated. Remove from heat
Cool mixture for five minutes, then place in a food processor and puree until smooth.
Spread mixture down the middle of one of the loin halves.
Place the other half on top and tie every 2 inches or (5 centimetres) with kitchen twine.
Add the remaining tablespoon of olive oil to a roasting pan. Place tied loin in the pan and bake for fifteen minutes. Turn loin over and bake for an additional fifteen minutes. Remove from oven and tent with foil. Let it rest for ten minutes.