In a small saucepan, combine the dried fruit, 1/4 cup of the port, and the orange juice.

Bring to a simmer over medium heat, reduce to lowest setting, and allow fruit to poach for 10 to 15 minutes until soft.

Remove from heat and set aside.

In a large, heavy skillet, heat oil over medium heat.

Pat off any moisture on surface of pork with paper towels, and season tenderloin with sea salt and pepper.

Place tenderloin in the skillet, and sear on all sides, turning often.

Add poached fruit and liquid, bring to a simmer, cover and reduce heat to low.

Cook for 10 to 15 minutes, until the pork is cooked to an internal temperature of 155� F. Use an instant read meat thermometer for an accurate temperature reading.

Remove tenderloin to a warmed platter, and cover loosely to retain warmth.

Allow meat to rest 10 minutes before slicing.

While the tenderloin is resting, increase heat under skillet to medium high.

Deglaze pan with remaining port, and whisk in stock.

Bring to a boil, and reduce sauce until it is thickened, scraping bottom of skillet often while the sauce is reducing.

Taste, and correct seasonings with additional sea salt and pepper if desired.

To serve: slice tenderloin at a 45� angle into 1/4 inch slices, and divide between 2 plates. Spoon cooked fruit over the meat, and drizzle with the remaining sauce.