|3 tbsp butter or margarine||2 whole pork tenderloins, trimmed (12 oz each)|
|½ tsp salt||½ tsp pepper|
|½ c. apple jelly or apricot jam||½ c. apple juice|
|¼ c. Dijon mustard||1 tbsp cornstarch|
|1 tbsp light cream|
- Preheat oven to 325°F. Heat a large heavy skillet over medium heat; add butter. Add pork to skillet. Sear on all sides. Place pork in a shallow baking pan. Sprinkle with salt & pepper.
- Add jelly, apple juice & mustard to pan drippings in skillet. Cook over low heat, stirring continually, until well blended, about 5 minutes. Spoon over pork.
- Roast pork for 50 minutes, basting every 10 minutes with pan juices. Cut into 1½” slices; arrange on a serving platter. Keep warm. Blend cornstarch with cream.
- Place baking pan on stove top over low heat; stir cornstarch mixture into pan juices. Cook, stirring continually, until thickened, about 2 minutes; serve with pork.