Pork Tenderloin with Apricots

1 cup Water
1/4 cup Dried Apricots (cut in quarters)
1 1/2 lbs Medium Red Potatoes
1 (1 1/4 lb) Pork Tenderloin
1 Tbsp Olive Oil
1 Medium Shallot (finely chopped)
1/4 cup Apricot Preserves
1 Tbsp Grainy Dijon Mustard
1 package (9 oz) Microwave-In-Bag Spinach
1 Tbsp Margarine or Butter
1/2 cup (up to 3/4 cups) LowFat 1% Milk

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