Preheat oven to 425 degrees.

In a small saucepan, melt the butter over medium heat. Add sliced shallots and allow them to caramelize in the butter for 4-5 minutes. Add apricot jam, honey and chipotle chili powder. Mix well, it will be easier to combine as it heats. So stir occasionally to unify the mixture.

Heat the coconut oil in a large, heavy bottomed pan like a Dutch Oven over medium heat. Pat the pork dry with a paper towel and sprinkle liberally with salt and pepper. Lay the tenderloin in the hot pan, searing the meat for 2 minutes without turning. Rotate the meat every 2 minutes until each side is seared, 8 minutes total.

Pour 3/4 of the sauce over the seared meat, coating the tenderloin well. Carefully move the hot pan to the preheated oven, cooking until the meat reaches an internal temperature of 145 degrees. About 8-12 minutes.

Remove the pork from the oven and let the meat rest for 5 minutes, turning occasionally with tongs so the sauce coats the meat as it cools. Slice into rings and serve!

Serving suggestion: You can serve the remaining sauce over the sliced meat. Or we like to roast green tomatoes by dipping them in a simple egg wash, coating with panko or breadcrumbs that has been mixed with a little salt and pepper, then laying them on a cookie rack that is laying in a sheet pan. (Elevating the tomatoes keeps the bottoms from getting mushy.) Roast for 20 minutes. Then turn on the broiler for 2 minutes to get the tops crisp. Stack them up then drizzle with apricot glaze. Delicious!