Roasted Pork Tenderloin with Avocado and Apricot Sauce

Ingredients

 * 1 boneless pork tenderloin (about ¾ lb)
 * garlic powder and white pepper
 * 2 tbsp apricot spreadable fruit or jam
 * 1 cup plus 2 tablespoons apricot nectar
 * 3 green onions, sliced diagonally
 * ½ tbsp margarine
 * ⅓ cups dry wine
 * ¼ tsp each paprika and ground ginger
 * 1 tbsp cornstarch
 * 1 can (about 8 oz) unpeeled apricot halves, drained (liquid reserved) and cut in half
 * 1 each California avocado, seeded, peeled and thickly sliced
 * 1 cup rice

Directions

 * 1) Lightly sprinkle pork with garlic powder and pepper.
 * 2) Place on rack in aluminum foil-lined shallow baking pan.
 * 3) To make glaze, combine apricot spread with 2 tbsp.
 * 4) apricot nectar.
 * 5) Brush all sides of pork with some of the glaze.
 * 6) Roast at 425 degrees f.
 * 7) For 30 to 35 minutes, or until internal temperature reaches 160 degrees f.
 * 8) On meat thermometer.
 * 9) Brush with remaining glaze several times during cooking.
 * 10) Let stand while preparing sauce.
 * 11) In non-stick skillet, saute green onions in margarine for 1 minute.
 * 12) Add remaining 1 cup apricot nectar, wine, paprika and ginger, heat.
 * 13) Combine cornstarch with drained apricot liquid (about ⅓ cup).
 * 14) Stir into skillet mixture.
 * 15) Cook, stirring until sauce thickens.
 * 16) Add avocado and apricot quarters; heat briefly.
 * 17) To serve, thinly slice pork and arrange on rice.
 * 18) Serve sauce over pork and rice.