Pork Tenderloin with Apricot and Honey

2 tablespoons cornstarch
2 tablespoons Dijon mustard
12 dried apricots, diced
1/2 teaspoon ground ginger
1/4 cup honey
1/2 cup Mr. Yoshida's Original Gourmet Sauce
1/4 cup olive oil, divided
1 pound pork tenderloin, sliced 1/2 inch thick slices
1 teaspoon rosemary, crushed
1 cup water

Preparation:
In a small saucepan heat water with apricots, bring to a simmer and remove from heat. Let apricots sit in water for 5 minutes. Drain, reserving water. Set apricots aside. Mix reserved water, 2 tablespoons oil and remaining 5 ingredients, except cornstarch, in a small bowl. Pour over pork slices, cover and refrigerate, turning after 15 minutes, for 30 minutes.

Place remaining 2 tablespoons oil in a large skillet and heat. Remove pork slices from marinade. Brown pork slices on each side approximately 3-4 minutes. Add marinade to skillet along with apricots and heat to gentle boil. Mix cornstarch with 2 tablespoons water and add to skillet, cook stirring till sauce is thickened.

Serves 4