Pork Filet with Apricots. Yet another use for whipping cream.

No precise amounts on this one. Done more by feel... I'll try to give you amounts even though I don't measure anything.. This recipe is for one pork tenderloin. Adjust accordingley for larger amounts. One tenderloin will feed two people with a bit left over.

1 pork tenderloin 
A couple of apricots
1 clove garlic
1/4 Spanish onion
Olive oil
White wine
Whipping cream

• Cut tenderloin into nice sized chunks and remove all fat
• Remove the stone from the apricots and cut into nice large pieces
• Sautee the garlic and onions in a bit of olive oil
• Use 'enough' olive oil but not too much since it stays with the pork through baking
• Add pork and apricots. Pan fry 'long enough'. Maybe 7 minutes or so. Long enough to get rid of all surface redness from the pork but not long enough to brown it. DON'T OVERDO IT!!
• Put everything into a baking dish
• Mix 1/2 cup white wine and 1/2 cup whipping cream and pour over pork. Enough so that pork is largely covered and is almost being poached.
• Bake for 15 minutes at 425
• Serve pork and apricots on a platter
• Reserve the liquid and serve as a sauce