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1
In 2-cup glass measuring cup, combine water and apricots; microwave on High 2 minutes.
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2
Remove from microwave and let stand to allow apricots to plump.
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3
Place potatoes in large microwave-safe bowl (do not pierce potatoes or add liquid); cover with vented plastic wrap and microwave on High 14 minutes or until potatoes are fork-tender.
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4
Meanwhile, cut pork tenderloin into 1 1/4-inch-thick rounds; press each with heel of hand to flatten slightly.
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5
Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
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6
In 12-inch skillet, heat oil on medium-high until hot but not smoking.
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7
Add pork in single layer; cook 4 minutes.
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8
Turn pork over, moving to edge of skillet.
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9
Reduce heat to medium.
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10
Add shallots to center of skillet; cook 2 to 4 minutes longer or until pork is barely pink in the center, stirring shallots occasionally.
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11
Transfer pork to plate; cover and keep warm.
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12
Add apricots with water to skillet with shallots; heat to boiling.
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13
Boil 1 minute.
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14
Stir in apricot preserves and mustard and cook 2 to 3 minutes or until sauce is slightly syrupy.
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15
Turn off heat.
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16
Remove potatoes from microwave.
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17
Place spinach in microwave and cook as label directs.
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18
Uncover potatoes and mash lightly with potato masher; stir in margarine and 1/2 cup milk and mash until slightly chunky.
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19
Stir in additional milk to reach desired consistency, if necessary.
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20
Arrange pork and spinach on platter; top pork with apricot sauce and serve with potatoes.
