Instructions: Preheat oven to 450 degrees, Coat a baking dish with cooking spray. Sprinkle pork with salt and pepper to taste. Roast for 20 to 24 minutes, or until a meat thermometer registers 150 degrees. Remove from oven, let rest for at least 5 minutes, cut diagonally into 1/4 inch thick slices. Meanwhile, heat oil in a pan over medium-high, add onions and rosemary and cook, stirring 2 to 3 minutes, add broth, bring to a boil, add rice, 1/2
teaspoon salt and apricots. Reduce heat, cover pan and simmer for 20 minutes.

Place walnuts in a dry skillet over med-high and cook, shaking pan about 2 minutes. Toss nuts with cooked rice, divide pork slices and pilaf evenly among 4 plates.

Makes 4 servings. Side suggestion: Toss cooked baby carrots with balsamic vinegar, just a sprinkle, salt and pepper and thyme. Just a shake or two for a pound of carrots.

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