Pork Tenderloin With Apricot Fennel Ragout

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
1442
FAT
128%
CHOL
35%
SOD
76%

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Ingredients for 4 servings

3 tablespoons vegetable oil

2 tablespoons Dijon mustard

12 dried apricots

1 1 2 cups homemade or low sodium canned chicken stock

1 small fennel bulb greens trimmed cut into thin slices

1/2 cup bread crumbs

4 large or 8 medium shallots ends trimmed peeled and quartered

Salt and freshly ground pepper

1 tablespoon unsalted butter

1/4 cup cognac

1 teaspoon fresh thyme plus more for garnish

3 tablespoons grainy mustard

Two 12 ounce pork tenderloins tied with twine

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