Moroccan Pork with Pear/Apricot Sauce

Spice Blend (Ras El Hanout):

• 2 tsp ground nutmeg
• 1 tsp salt
• 1 tsp ground ginger
• 3/4 tsp ground black pepper
• 1/2 tsp ground mace
• 1/2 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1/4 tsp crushed saffron threads

Main Ingredients

• 1/2 stick butter
• 5 ripe pears, peeled, cored, each cut into 6 wedges
• 3 tbsp 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

1. Preheat oven to 425. Melt butter in heavy large pot over medium-high heat. Add 2 tsp spice and stir 1m. Add pears and saute until tender, ~4m. Transfer pears to plate.
2. Heat 1 tbsp. oil in same pot over medium heat. Add onion and apricots. Saute until onion begins to soften, ~3m. Add broth and honey. Simmer until sauce thickens slightly, ~8m. Return pears to pot. Remove from heat. (Sauce can be saved 2h at room temperature.)
3. Mix remaining 2 tbsp. oil and 2 tsp. spice in small bowl to blend. Rub mixture all over pork tenderloins. Transfer pork to roasting pan. Roast until meat thermometer inserted into center of pork registers 155, ~30m. Transfer pork to cutting board and let stand 10m.
4. Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork crosswise into 1/2-inch-thick slices. Divide pork among 6 plates. Spoon sauce and pears over pork. Sprinkle with almonds.