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1
For the pork:
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2
Preheat the oven to 400F.
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3
Season the pork with salt and pepper.
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4
In a large skillet or saute pan, heat the oil over high heat until smoking and sear the tenderloins on all sides until golden brown.
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5
Place in the oven in the skillet, or in a small baking pan, if the skillet is not ovenproof, and roast 15 to 20 minutes, until a meat thermometer inserted into the tenderloins reads 155F.
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6
; it will rise another 5 degrees as the meat rests.
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7
Remove from the oven and allow to rest 10 minutes, reserving any juices that accumulate around the meat.
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8
For the apricot and prune sauce:
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9
In a small bowl, soak the dried fruit in the bourbon for 25 minutes.
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10
Drain, reserving 1 to 2 tablespoons of the liquid.
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11
Return the pan in which you seared the meat to medium-high heat and add the prunes, apricots, and reserved bourbon.
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12
Bring to a boil and allow to boil 30 seconds while you deglaze the pan, scraping up any brown bits from the bottom of the pan.
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13
Add the stocks, bring to a boil, and add the lemon peel.
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14
Reduce the heat to medium and simmer until slightly thickened, about 8 minutes.
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15
Stir in the butter and lemon juice and season with salt and pepper.
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16
To serve:
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17
Slice the pork about 1/2 inch thick and arrange on 4 warmed serving plates.
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18
Spoon the sauce over the meat.
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19
Variation:
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20
Serve apricot and prune sauce with Roasted Duck.
