Step 1

In 2-cup glass measuring cup, combine water and apricots; microwave on High 2 minutes. Remove from microwave and let stand to allow apricots to plump.

Step 2

Place potatoes in large microwave-safe bowl (do not pierce potatoes or add liquid); cover with vented plastic wrap and microwave on High 14 minutes or until potatoes are fork-tender.

Step 3

Meanwhile, cut pork tenderloin into 1 1/4-inch-thick rounds; press each with heel of hand to flatten slightly. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

Step 4

In 12-inch skillet, heat oil on medium-high until hot but not smoking. Add pork in single layer; cook 4 minutes. Turn pork over, moving to edge of skillet. Reduce heat to medium. Add shallots to center of skillet; cook 2 to 4 minutes longer or until pork is barely pink in the center, stirring shallots occasionally. Transfer pork to plate; cover and keep warm. Add apricots with water to skillet with shallots; heat to boiling. Boil 1 minute. Stir in apricot preserves and mustard and cook 2 to 3 minutes or until sauce is slightly syrupy. Turn off heat.

Step 5

Remove potatoes from microwave. Place spinach in microwave and cook as label directs. Uncover potatoes and mash lightly with potato masher; stir in margarine and 1/2 cup milk and mash until slightly chunky. Stir in additional milk to reach desired consistency, if necessary.

Step 6

Arrange pork and spinach on platter; top pork with apricot sauce and serve with potatoes.