Instructions: Preheat the oven to 400 degrees. In a small bowl, combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with bread crumbs. Pat coating onto tenderloins, and set aside.

Heat a large, heavy skillet with an ovenproof handle over medium-high heat. Add 2 tablespoons oil. Sear pork, turning, until brown on all sides, about 5 minutes. Remove from skillet; set aside. Add remaining oil and butter to skillet. Add shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook until liquid evaporates, 1 to 2 minutes.

Return pork to pan; add apricots, 1/2 cup stock, and cognac. Roast in oven, stirring vegetables, until pork registers 160 degrees on an instant-read thermometer, about 20 minutes. Transfer pork to a cutting board; place pan over medium-low heat. Add remaining stock and thyme; stir, loosening brown bits from bottom. Simmer 5 minutes. Season with salt and pepper; slice pork into 1/2-inch-thick slices. Garnish with thyme, and serve warm with vegetables and sauce.

This recipe yields 4 servings.

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