Name: Roast Pork Tenderloin with Pears and Dried Apricots
Yield: Makes 6 Servings
Ingredients: 1/4 cup (1/2 stick) unsalted butter; 4 teaspoons Ras el Hanout (click for recipe); 5 ripe pears, peeled, cored, each cut into 6 wedges; 3 tablespoons olive oil; 1 onion, chopped; 9 ounces dried apricots, soaked in warm water 30 minutes, drained chopped (about 2 cups); 1 1/2 cups canned beef broth; 1/4 cup honey; 2 1-pound pork tenderloins; 1/2 cup slivered almonds (about 4 ounces), toasted

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