Roasted Pork Tenderloin

Shave 20 min. off cooking time! Cut the tenderloins into 3/4-in. slices after searing and seasoning in step 1. Arrange slices in a single layer in a baking dish; spoon sauce over slices. Reduce baking time to 30 min. in step 3.

3 tbsp butter or margarine
2 whole pork tenderloins, trimmed (12 oz each)
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

1. Preheat oven to 325 degrees. 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 and pepper.

2. Add jelly, apple juice and mustard to pan drippings in skillet. Cook over low heat, stirring continually, until well blended, about 5 min. Spoon over pork.

3. Roast pork for 50 min., basting every 10 min. with pan juices. Cut into 1 1/2-in. slices; arrange on a serving platter. Keep warm. Blend cornstarch with cream.

4. Place baking pan on stove top over low heat; stir cornstarch mixture into pan juices. Cook, stirring continually, until thickened, about 2 min.; serve with pork.

Yield: Serves 4