Caramelized pork tenderloin with pecan nuts and apricots

INGREDIENTS
1–2 tsp brown sugar
675g (11⁄2lb) pork tenderloin (in one piece)
1 tbsp olive oil
knob of butter
handful of pecan nuts
handful of dried apricots, halved
splash of whisky (optional)
300ml (10fl oz) double cream

METHOD
Rub the brown sugar over the pork, then slice it horizontally into medallions.
Heat the oil and butter in a frying pan over a medium-high heat. Brown the pork medallions for 3–4 minutes on each side until golden. Add the pecans and apricots, and cook for a few more minutes.
Increase the heat to high, and add the whisky (if using). Let it simmer for a couple of minutes until the alcohol has evaporated. Reduce the heat to medium, pour over the cream, and let it simmer for a few minutes more. Serve hot.