1 lb. pork tenderloin
salt and pepper
1 tablespoon olive oil
Mafaldine or similar ribbon-shaped pasta

Sauce:

3/4 cup sweet onion, finely chopped
1/2 tsp. olive oil
1/4 cup water
1 (12-14 oz.) can apricot nectar
3 tbsp. white wine
1/3 cup dried apricots, chopped
1 tbsp. chicken bouillon granules
1/8 tsp. ground ginger
1 tbsp. cornstarch
2-3 tbsp. water

Cook pasta according to package directions.

In a 12-inch skillet, sauté onions with 1/2 teaspoon olive oil and 1/4 cup water until onions are translucent. Remove from skillet and set aside.

Cut pork tenderloin across the grain in 1-inch thick slices. Season with salt and pepper. Heat 1 tablespoon olive oil in the 12-inch skillet. Once oil is hot, add pork tenderloin slices to skillet and cook on medium for about 2 minutes on each side for a total of 4 minutes.

To the skillet with pork, add the cooked onions, apricot nectar, white wine, dried apricots, bouillon granules and ginger. Bring to a boil, then reduce heat and simmer pork an additional 2 minutes or to desired degree of doneness. Pork should register 145°F. Remove pork from skillet and cover to keep it warm.

Combine cornstarch and 2 tablespoons water, then stir into sauce mixture. Simmer and stir until thickened.

Serve sauce over pork and pasta.

Submitted by: Laura Lewonas (Middletown, DE)