Roasted Pork with Dried Fruit Sauce

Roasted Pork with Dried Fruit Sauce:
Southern Living

3 pound pork tenderloin
1 teaspoon salt
1/2 teaspoon pepper
7 teaspoons olive oil, divided
1 cup dried apricots
1 cup dried pitted plums
1 cup dried peaches
1/2 cup dried tart cherries
1/4 cup pine nuts
1 cup port wine
1 cup pomegranate juice
2 (2.5 inch cinnamon sticks)
1/2 cup chicken broth.

Preheat oven to 425 degrees.  Remove silver skin from tenderloin, leaving a thin layer of fat.  Sprinkle pork with salt and pepper.  Cook pork in 6 teaspoons hot oil in a large skilled over medium-high heat 3 minutes on each side or until golden brown.  Transfer pork to a lightly greased jelly-roll or roasting pan, reserving drippings in skillet.

Bake pork at 425 degrees for 18-20 minutes or until 150 degrees.  Remove from oven; cover and let stand 10 minutes until 155 degrees.

While pork is baking, add remaining 1 teaspoon oil to hot drippings in skilled.  Add apricots and next 4 ingredients, and sauté over medium-high heat 3 minutes or until pine nuts are toasted and fragrant.  Add pork wine and next 2 ingredients.  Bring to a boil; reduce heat to low, and simmer 5 minutes or until mixture slightly thickens.  Stir in broth and simmer 15 minutes or until fruit is tender.  Serve with pork.