As posted on AJC.com

Ingredients:

• 1 to 1 1/4 pounds pork tenderloin
• 1/3 cup fig or other jam
• 1 tablespoon Dijon mustard
• 2 Granny Smith apples, peeled and sliced very thinly
• 1 fennel bulb, shoots trimmed and cored, quartered and sliced very thinly
  

Instructions:
Preheat oven to 400 degrees. Season the tenderloin with salt and pepper. In a bowl, microwave the jam for 20 seconds or until spreadable. Mix with mustard and set aside 2 tablespoons. Rub the remaining glaze all over pork. Transfer pork to a lightly oiled shallow baking pan. Bake for 20 to 25 minutes, or until an instant-read thermometer reaches 155 degrees. Meanwhile, in a large, lightly oiled, preferably nonstick skillet over medium-high heat, add apples and fennel and saute for 10 to 15 minutes, or until softened. If food is sticking, add 1 or more tablespoons water. Reduce heat to low and add reserved jam mixture. Cook for 5 minutes, or until mixture is tender, stirring occasionally. Let pork rest for 3 to 5 minutes before slicing. Serve with apple-fennel mixture.