- 2-pound pork tenderloin
- Dijon mustard (enough to coat the roast)
- 6 tablespoons olive oil
- Salt and finely ground black pepper
- 1 medium yellow onion, sliced thin
- 1 large fennel bulb, trimmed and sliced thin
- 1 cup dried apricots, chopped
- 1 cup dry white wine (may substitute ½ cup chicken stock)
Preheat oven to 375°. Rinse pork and pat dry. Sprinkle with salt and pepper before lightly coating with mustard. Set aside.
Place a 12-inch skillet over high heat. Once hot, add 3 tablespoons oil and turn to coat. Place pork into hot oil and cook on all sides until meat is seared and golden brown. Remove from skillet and place in a roasting pan.
In same skillet, add 3 tablespoons oil and turn to coat. Return to burner and reduce heat to medium-high. Add onion and fennel and cook for 5 minutes, stirring occasionally, to caramelize. Add apricots; stir. Return heat to high and heat until pan is very hot. Carefully remove pan from burner and add wine, stirring once. Return pan to the heat and stir mixture to deglaze the pan, scraping browned bits from the bottom of the pan. Stir frequently until reduced by half, about 7–10 minutes. Remove pan from heat; pour mixture over pork.
Roast pork in oven for 45 minutes or until internal temperature reaches 160°.