I took some liberties with the original recipe. Instead of using 2 pork tenderloins, I used one, and I only used one type of mustard (Dijon) instead of the two. It was still delicious. I've posted the modified version below.
Wine pairing. We had this with a 2005 Hogue Cellars Chardonnay, which was a great deal at BevMo for $11 (plus 5 cents more for a second bottle). The wine was a good match: slightly buttery, a little oaky, and medium bodied with refreshing acidity through the finish to cut through the richness of the pork and the sauce.
Pork Tenderloin with Apricot Fennel Ragout
5 tbsp Dijon mustard
1 16 oz pork tenderloin
salt and pepper
1/2 cup bread crumbs
3 tbsp vegetable oil
1 tbsp unsalted butter
4 large shallots, large dice
1 small fennel bulb, sliced thinly
1 1/2 cups homemade chicken stock
12 dried apricots
1/4 cup brandy
1 tsp fresh thyme
1. Preheat the oven to 400°F. Season the pork with salt and pepper, rub with mustard. Coat the pork with bread crumbs. Set aside.
2. Heat a large skillet over medium-high heat. Add 2 tbsp oil and sear the pork on all sides until brown. Remove from pan; set aside. Add the remaining tablespoon oil and butter to the pan. Add the shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook, stirring, until the liquid evaporates, 1 to 2 minutes.
3. Return the pork to the pan; add the apricots, 1/2 cup stock, and brandy. Roast in the oven, stirring the vegtables occasionally, until the internal temperature of the pork reaches 145°F, about 20 min. (Yes, it is safe and delicious that way!)
4. Transfer the pork to a cutting board; place the pan over medium-low heat. Add remaining 1/2 cup stock and thyme; stir with a wooden spoon to loosen any browned bits on the pan. Simmer 5 minutes. Season with salt and pepper; slice the pork. Serve with sauce.