Roasted Pork Tenderloin
- 2 whole pork tenderloins, trimmed (12-oz. each)
- 3 Tbsp. butter or margarine
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 c. apple jelly or apricot jam
- 1/2 c. apple juice
- 1/4 c. Dijon mustard
- 1 Tbsp. cornstarch
- 1 Tbsp. light cream
- Preheat oven to 325 degrees. Heat a large heavy skillet over medium heat, add butter. Add pork to skillet and sear on all sides. Place pork in a shallow baking pan. Sprinkle with salt and pepper. Add jelly, apple juice and mustard to pan drippings. Cook over low heat, continually stirring until well blended, about 5 minutes. Spoon over pork. Roast pork for 50 minutes, basting every 10 minutes with pan juices. Cut into 1 1/2 inch slices, arrange on a serving dish. Keep warm. Blend cornstarch with cream. Place the baking pan on stove top over low heat, stir cornstarch mixture into pan juices. Cook, stirring until thickens, about 2 minutes. Serve over pork.
pork tenderloins, butter, salt, pepper, apple jelly, apple juice, dijon mustard, cornstarch, light cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=98780 (may not work)