2 pork tenderloins (1-1/2 lb total)
1 teaspoon curry powder
pinch salt
pinch pepper
1 tablespoon olive oil
3 tablespoons butter
1/2 cup onion; finely chopped
1/2 cup apple; peeled and chopped
1/2 cup chicken stock
1/4 cup whipping cream
1 tablespoon red currant jelly
2 cups small mushrooms; quartered
2 tablespoons fresh parsley; chopped
Pat pork dry. Combine curry powder, salt and pepper; rub over pork. In heavy skillet, heat oil and 1 tablespoon of the butter over medium-high heat, brown pork on all sides. Transfer to 11 x 7 inch baking dish. In same skillet, cook onion and apple over medium heat for about 5 minutes or until onion is softened. Add stock, cream and jelly; simmer, stirring occasionally, for about 5 minutes or until thickened slightly. Pour over pork.
In clean skillet, melt remaining butter; cook mushrooms over medium-high heat, stirring occasionally, for about 4 minutes or until lightly browned. Add to pork mixture; cover with foil and cook in 350 F oven for 25 to 30 minutes or until meat thermometer registers 160 F. With slotted spoon, transfer pork, mushrooms and apples to platter; tent with foil and let stand for 10 minutes.
Meanwhile, return sauce to skillet over medium-high heat; boil for 2 to 3 minutes or until thickened and reduced by about one-quarter. Slice pork across the grain into 1/2-inch slices. Top servings with sauce, mushrooms and apples; garnish with parsley. Pass remaining sauce.
Yield: 6 servings