Pork Tenderloin with Yellow Tomato & Apricot Sauce

Directions

• 1. Prepare the pork
  Pat the pork tenderloin dry and season generously with salt and black pepper. Rub it with a little extra-virgin olive oil.
• 2. Sear the pork
  Heat olive oil in a large skillet over medium-high heat. Add the pork tenderloin and sear on all sides until nicely browned, about 2–3 minutes per side.
• 3. Finish cooking the pork
  Reduce the heat and continue cooking until the pork is cooked through but still juicy, reaching an internal temperature of 145°F (63°C). Remove from the pan and let it rest for 5–10 minutes before slicing.
  
• 4. Make the apricot-tomato sauce
  In the same skillet, add a little olive oil and sauté the chopped onion until soft and translucent. Add the yellow tomatoes and chopped apricots. Cook over medium heat for 8–10 minutes, stirring occasionally, until the tomatoes soften and the fruit begins to break down.
  Season with salt and black pepper. For a smoother sauce, blend until creamy; for a more rustic sauce, leave it slightly chunky.
• 5. Prepare the salad
  While the sauce cooks, combine arugula, baby spinach, diced apple, and almonds in a large bowl. Drizzle with extra-virgin olive oil and season lightly with salt and pepper. Toss gently.
  6. Slice and serve
  Slice the rested pork tenderloin into thick pieces. Spoon the warm apricot-tomato sauce over the pork and serve alongside the fresh apple, arugula, spinach, and almond salad.