Pork Tenderloin with Apricot Chipotla sauce and Twice Baked Sweet Potatoes

Make a marinade for the pork by mixing together 1 well ripened apricot which you crush, 3T basalmic vinegar, 2 cloves minced garlic, 2T Chipotla Tabasco sauce, salt and pepper to taste.  Marinate the pork for several hours or overnight.  Bake two sweet potato until they are fork tender and then allow to cool.  Cut them in half and scoop out the pulp into a bowl.  Mix with 1/4C sour cream, 2T fresh chopped rosemary, 1 slightly beaten egg and 3T bread crumbs.  Mix well and put the mixture back in the skins.  

Remove the pork from the marinade and reserve it.  Brown the pork in an oven proof pan and place it along with the potatoes in a 350 degree oven for about 20 min, until the pork reaches an internal temperature of 140 degrees.  Remove the pork from the pan; deglaze the pan with 1/4C wine and then add the marinade and reduce until the sauce reaches the desired thickness.  Serve the sauce with the meat.

Remove the potatoes from the oven when the sauce is ready.  We completed dinner with steamed green beans and a dry white wine.