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 ==
# Lightly sprinkle pork with garlic powder and pepper.
# Place on rack in aluminum foil-lined shallow baking pan.
# To make glaze, combine apricot spread with 2 tbsp of apricot nectar.
# Brush all sides of pork with some of the glaze.
# Roast at 425°F for 30 to 35 minutes, or until internal temperature reaches 160°F on meat thermometer.
# Brush with remaining glaze several times during cooking.
# Let stand while preparing sauce.
# In non-stick skillet, saute green onions in margarine for 1 minute.
# Add remaining 1 cup apricot nectar, wine, paprika and ginger, heat.
# Combine cornstarch with drained apricot liquid (about ⅓ cup).
# Stir into skillet mixture.
# Cook, stirring until sauce thickens.
# Add avocado and apricot quarters; heat briefly.
# To serve, thinly slice pork and arrange on rice.
# Serve sauce over pork and rice.
Category:Apricot Recipes
Category:Apricot preserves and jam Recipes
Category:Apricot nectar Recipes
Category:Hass avocado Recipes
Category:Pork tenderloin and fillet Recipes
Category:Rice Recipes
Category:Wine Recipes