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 + 2 tablespoons apricot nectar
• 3 green onions, sliced diagonally
• ½ tbsp margarine
• ⅓ cup dry wine
• ¼ tsp paprika
• ¼ tsp ground ginger
• 1 tbsp cornstarch
• 1 can (about 8 oz) unpeeled apricot halves, drained (liquid reserved) and cut in half
• 1 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 of apricot nectar.
4. Brush all sides of pork with some of the glaze.
5. Roast at 425°F for 30 to 35 minutes, or until internal temperature reaches 160°F on meat thermometer.
6. Brush with remaining glaze several times during cooking.
7. Let stand while preparing sauce.
8. In non-stick skillet, saute green onions in margarine for 1 minute.
9. Add remaining 1 cup apricot nectar, wine, paprika and ginger, heat.
10. Combine cornstarch with drained apricot liquid (about ⅓ cup).
11. Stir into skillet mixture.
12. Cook, stirring until sauce thickens.
13. Add avocado and apricot quarters; heat briefly.
14. To serve, thinly slice pork and arrange on rice.
15. Serve sauce over pork and rice.