Start the Apricot Glaze: Place the diced apricot in a small to medium saucepan over medium heat. Cook for 7-9 minutes, stirring occasionally, until the juices have run out of the fruit. Stir in the lemon juice and the honey. Cook for 5-7 minutes more on medium until thickened a bit. Turn the heat to low or warm. Continue to stir occasionally for the next 10-15 minutes while you start the pork.
Start the Pork Tenderloin: Preheat oven to 425° F. Add the four pork spices to a small bowl and mix to combine. Coat the pork tenderloin evenly with the spices and use your hands to rub the spices in.
Add 1-2 tbsp avocado oil to a large skilled over medium high heat. When hot, carefully place the pork tenderloin in the skillet and saute for about 3 minutes on each of the 4 sides. Use tongs to transfer the pork from the skillet to a medium rimmed baking sheet. Bake at 425° F for 12 minutes.
While the tenderloin is in the oven, add the rest of the Apricot Glaze ingredients to the saucepan and stir to combine. Turn off the burner, but leave the saucepan on the burner.
Place the pork rind crumbles on a large sheet of wax paper. Remove the pork from the oven after the 12 minute timer has gone off. Turn the oven to broil. Brush the pork tenderloin all over with 2-3 tbsp melted ghee. Use tongs to roll the tenderloin in the pork rind crumbs to coat the tenderloin with the pork rind crumbs. Place back on the baking sheet and broil for 3 minutes until the pork rinds are starting to brown. Remove from oven and test the temperature of the pork with a meat thermometer. It should read 145° when it is done.
Let the pork rest for 10-15 minutes. Cut into slices ½ inch thick. Transfer to plates and spoon the Apricot Glaze over the pork. Serve hot with garlic mashed potatoes and steamed broccoli or garlic green beans. Enjoy!
