Roasted Pork with Dried Fruit and Port Sauce

"Prepare the meat and sauce separately," says Victoria, " and then reheat them together just before guests arrive."
Preheat the oven to 425 degrees. Remove the silvery skin from the tenderloin, leaving a thin layer of fat. Sprinkle the pork with salt and pepper. Cook the pork with 6 teaspoons. Heat the oil in a large skillet over medium-high heat for 3 minutes on each side or until golden brown. Transfer the pork to a lightly oiled jelly roll or roasting tin, leaving drips in the pan.Bake the pork at 425 ° for 18-20 minutes or until the meat thermometer inserted in the thickest part shows 150 °. Remove from the oven; cover and let stand for 10 minutes or until the thermometer reads 155°.Meanwhile, add the remaining 1 tsp. butter the hot filling in the pan. Add the apricots and the following 4 ingredients and simmer over medium-high heat for 3 minutes or until the pine nuts are browned and fragrant. Add the port wine and the following 2 ingredients. Bring to a boil; reduce the heat to low and simmer for 5 minutes or until the mixture thickens slightly. Add the broth and simmer for 15 minutes or until the fruit is tender. Serve with pork.