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Combine the broth, wine vinegar, brown sugar, soy sauce, 1 cup of the strawberries and the rosemary in a 1 1/2-quart saucepot. Stir until brown sugar is dissolved.
Bring to a boil over medium-high heat, stirring occasionally, until mixture is reduced by half (about 15 minutes). Reduce heat to low.
In a small bowl, mix the cornstarch with the 2 Tablespoons of water. Whisk into the mixture in the saucepot. Increase heat to medium-high, whisking constantly, until the mixture returns to a boil and thickens. Strain the mixture through a sieve into a medium-size bowl. Season with black pepper and set aside. Sweet 'n' sour sauce can be made ahead to this point and refrigerated for 1 to 2 days in a Ziploc® brand Freezer Bag or Ziploc® brand container before continuing with step 4.
To season the pork tenderloins, combine the salt, pepper and rosemary in a small bowl. Pat both tenderloins on all sides with this mixture.
Preheat the oven to 350 degrees F with the baking rack in the center. Heat the oil in a large (12-inch) oven-safe skillet over medium-high heat until the oil is hot, but not smoking.
In the skillet, brown the tenderloins on all sides, turning carefully, about 10 minutes. Carefully transfer the skillet to the oven and roast about 20 minutes, until a meat thermometer inserted into thickest part of the tenderloin reads 155 degrees F.
Remove the skillet from the oven and transfer the tenderloins onto a cutting board. Let rest 5-10 minutes. (Pork temperature will continue to rise to 160 degrees F while resting.)
While pork tenderloins are resting, stir the remaining 1 cup of diced strawberries, and the chopped dried apricots, if desired, into the sweet 'n' sour sauce. Slice the tenderloins into 1-inch thick medallions and arrange on a serving platter. Pour 1 cup of the sauce over the medallions. Pour the remaining sauce into a sauceboat or serving bowl if extra sauce is desired at the table. Serve immediately.
Pork tenderloins usually come vacuum-packed, two to a package, and average a little over one pound each.
If you aren't serving a crowd, you can just prepare one tenderloin and freeze the other for up to six months in a Ziploc® brand Double Guard® Freezer Bag. Or prepare them both, save the second and use it for sandwiches or fajitas within the next two or three days.
For food safety, the USDA recommends that you cook pork until it reaches an internal temperature of 160 degrees F.
Hulling strawberries means removing the tough stem end by scooping slightly into the berry. First, pull off the leaves. Then use a pointed paring knife to carefully cut out a small circle around the stem. The stem should fall out. If it doesn't, pull it out. Alternatively, you can use a strawberry huller (a small, inexpensive tool) that quickly scoops out the stem end.
about8 oz meat plus sauce