Roast Pork Tenderloin with Pears and Dried Apricots

Ingredients

• 1.5 cups beef broth canned
• 2 cups apricot dried drained chopped
• 0.3 cup honey 
• 3 tablespoons olive oil 
• 1  onion chopped
• 5  pears cored ripe peeled cut into 6 wedges
• 2 pound pork tenderloin 
• 4 teaspoons ras el hanout spice mix 
• 4 ounces slivered almonds toasted
• 0.3 cup butter unsalted ()

Equipment

• bowl
• oven
• pot
• roasting pan
• kitchen thermometer
• cutting board

Directions

1. Preheat oven to 425°F. Melt butter in heavy large pot over medium-high heat.
2. Add 2 teaspoons ras el hanout and stir 1 minute.
3. Add pears and sauté until tender, stirring occasionally, about 4 minutes.
4. Transfer pears to plate.
5. Heat 1 tablespoon oil in same pot over medium heat.
6. Add onion and apricots. Sauté until onion begins to soften, about 3 minutes.
7. Add broth and honey. Simmer until sauce thickens slightly, about 8 minutes. Return pears to pot.
8. Remove from heat. (Sauce can be made 2 hours ahead.
9. Let stand at room temperature.)
10. Mix remaining 2 tablespoons oil and 2 teaspoons ras el hanout in small bowl to blend. Rub mixture all over pork tenderloins.
11. Transfer pork to roasting pan. Roast until meat thermometer inserted into center of pork registers 155°F, about 30 minutes.
12. Transfer pork to cutting board.
13. Let stand 10 minutes.
14. Meanwhile, reheat sauce over medium heat, stirring constantly.
15. Cut pork crosswise into 1/2-inch-thick slices. Divide pork among 6 plates. Spoon sauce and pears over pork.
16. Sprinkle with almonds.