This flavorful melange of pork, apricots and fresh fennel would be delicious served over instant or larger-grained couscous.
Yield: 4 servings
* Although the alcohol in the brandy evaporates during the roasting process, if your family does not care for the taste of brandy, substitute an equal amount of apple juice.
To keep cleanup to a minimum, use the same skillet for both browning and roasting the pork tenderloin. If your skillet cannot withstand high oven temperatures, transfer the pork tenderloin and vegetable mixture to a 9 x 9 inch baking pan. After roasting, transfer the vegetable mixture back to the skillet and continue as directed in the recipe.
Per serving: Calories 361; Protein 27g; Fat 13g; Sodium 230mg; Cholesterol 90mg; Saturated Fat 6g; Carbohydrates 30g; Fiber 4g
Recipe and photo used with permission from: National Pork Board
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