CURRIED PORK TENDERLOIN

• 2 Pork tenderloins
• � cup apricot jam or apple jelly
• 2 tsp Dijon mustard,
• 2 tsp. Indian curry paste

Preheat oven to 450o. Line a 9 x 13 in baking dish with foil. Place pork on foil. In a small bowl, stir jam with mustard and curry paste. Mixture will be lumpy. Spread just enough mixture over meat to lightly coat it.

Roast, uncovered in centre of preheated oven. Spoon more of remaining jam mixture over meat every 10 min. until an instant-read thermometer inserted into thickest part of pork read 155. About 30 - 35 minutes. Remove from oven. Let stand 5 min. then slice into thick rounds