Ingredients
* 1 pound pork tenderloin
* 1 tablespoon olive oil
* 2 tablespoons butter
* 1 small fennel bulb, greens removed and cut into thin slices
* 1 small red onion, cut into 1/2-inch-wide wedges
* 1 1/4 cups canned low-sodium chicken broth
* 1/4 cup brandy (or apple juice)*
* 16 dried Mediterranean apricots
* 3 tablespoons raisins
* 1 tablespoon stone-ground Dijon-style mustard

Preparation
Heat oven to 425 degrees F. Heat oil in large ovenproof skillet over medium-high heat. Add pork and cook for 3-5 minutes or until surface is brown. Remove pork from skillet. Melt butter in skillet. Add fennel and onion. Cook over medium heat for 4-5 minutes or until tender, stirring occasionally. Add 3/4 cup broth. Bring to a boil. Reduce heat; simmer for 2-3 minutes or until liquid is slightly reduced. Turn off heat. Stir in brandy, apricots and raisins.

Push vegetable mixture to edges of skillet. Place tenderloin in center; spread with mustard. Roast in heated oven for 20-30 minutes or until internal temperature reaches 155 degrees F. Transfer pork to cutting board. Loosely cover with foil. Add remaining 1/2 cup broth to skillet with vegetable mixture. Bring to a boil. Reduce heat; simmer for 4-5 minutes or until liquid is absorbed, stirring occasionally.Slice pork and transfer to a shallow platter. Spoon vegetable mixture on platter with pork. Serves 4.
* 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.