Pat tenderloin dry; rub with salt and pepper. Combine preserves, vinegar, garlic and mustard in a small bowl. Brush some of the mixture over tenderloin; reserve extra mixture.
Heat oil in a large skillet over medium-high heat. Brown tenderloin on all sides, about 5 minutes. Add water, chopped fruit and any remaining apricot mixture to skillet. Cover; reduce heat to medium. Cook until thickest part of meat is pink, 10-15 minutes. Remove cover; raise heat slightly. Cook until pan juices reduce slightly, about 5 minutes. Thinly slice pork; top with fruit mixture.
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|Serving Size: 1 Recipe (559g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 210 (28%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 294.8mg||91 %|
|Sodium 373mg||13 %|
|Potassium 1852.2mg||49 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 37g|
|Protein 94.7g||135 %|
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Calories per serving: 756
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