Ingredients
1 1.25-pound pork tenderloin, silver skin removed, sitting at room temperature for 20 minutes, covered with plastic wrap*
3 ripe apricots, quartered, pits discarded
2 small red onions, thinly sliced
4 cloves garlic, peeled and thinly sliced
1 tablespoon fresh thyme
Juice and zest of 1 lemon
1/2 cup pitted dates, roughly chopped
1/2 cup sherry vinegar
Kosher salt and freshly ground pepper, as needed
1 tablespoon Garam Marsala
2 tablespoons chopped Italian flat-leaf parsley
Extra virgin olive oil, as needed
Water, as needed, if necessary

In a small saucepan over medium-low heat, add 2 tablespoons extra virgin olive oil, onions, garlic and thyme and cook until fragrant. Add Garam Marsala and stir to combine. Cook until the onions are translucent, approximately 10 minutes. Deglaze with sherry vinegar, stir, and then add apricots, dates, lemon juice, 1/4 teaspoon salt and a few good twists of pepper. Cook on low heat until thickened, 30 minutes, stirring frequently to prevent sticking and adding water if necessary. Add chopped parsley. Allow to cool.

Preheat oven to 400 degrees F. Using a long thin knife, butterfly the tenderloin open like a book. Spread two tablespoons of the cooled chutney along the center of the tenderloin, roll up, season the outside with salt and pepper, and tie with butcher's twine on each end and once in the middle. Do not over stuff. Reserve excess apricot stuffing and serve on a side plate for your guests if they desire more ... they will. Cut the tail end off the tenderloin to prevent it from overcooking.

In a large sauté pan over medium heat, add 1 tablespoon olive oil and heat until shimmering. Sear the tenderloin on three sides, each side for 3 minutes. Upon rolling to the fourth side, place in the oven for an additional 5-7 minutes.

Remove from the pan and allow to rest, covered, prior to slicing.

Braised Red Cabbage

Ingredients
2 tablespoons extra virgin olive oil
1 small red onion, thinly sliced
2 cloves garlic, thinly sliced
1/4 medium-sized red cabbage, core discarded, thinly sliced
1/4 cup balsamic vinegar
1/2 teaspoon mustard seed, crushed
1 tablespoon red, or black, currant jelly
Kosher salt and freshly ground black pepper to taste
Freshly squeezed lemon juice, to taste

Heat a medium sized pot over medium heat. Add the olive oil, garlic, cabbage, then season with salt and pepper. Allow to cook briefly until the garlic is fragrant, stirring frequently, approximately 3 minutes. Add the vinegar to the pan and stir to combine. Season with mustard seed and jelly.

Make a parchment paper lid with a hole in the center, place it directly on top of the cabbage and continue to cook 20 minutes, or until most of the liquid has evaporated. Stir to combine and season with lemon juice to taste.

*Make sure you're cooking pork at a safe temperature. Learn more here.