Pork Tenderloin Rosemary

• 3 whole tenderloins
• 1 1/2 tsp. dry mustard
• salt and pepper
• butter
• 1/2 c. currant jelly
• 3 Tbsp. butter
• 1 tsp. rosemary
• 2 Tbsp. flour
• 1 c. half and half

1. Trim meat and rub with mixture of dry mustard, salt and pepper. Brown in butter in heavy skillet, then transfer to baking dish. Heat currant jelly in skillet to loosen drippings and add 3 tablespoons butter.
2. Simmer until jelly melts.
3. Add about 1 teaspoon rosemary and mix.
4. Pour over tenderloins and cover.
5. Bake at 325u0b0 for 1 hour, turning once.
6. Mix 2 tablespoons flour with 1 cup half and half and pour over meat.
7. Cover again and bake 45 to 60 minutes more.
8. Serve:
9. Slice in 1/2-inch slices.
10. Gravy should still be warm; if not, heat and serve with meat.

tenderloins, dry mustard, salt, butter, currant jelly, butter, rosemary, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=768795 (may not work)