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Pork Tenderloin with Onion-Apple Cream

3/4 to 1-pound pork tenderloin
6 Tbls. cream
2 Tbls. cream sherry
1 tsp. Dijon mustard
1/2 tsp. prepared horseradish
1 Tbls. butter or margarine
1 large onion, thinly sliced
1 small apple, thinly sliced
Salt and pepper

Put pork on a rack in a shallow roasting pan.

Stir together cream, sherry, mustard and horseradish in a small
bowl. Brush half of mixture over pork and roast uncovered at 325
degrees, brushing often with cream mixture, for 45 to 60 minutes
or until pork meat is no longer pink in the center when slashed

Melt butter in a wide frying pan over medium heat. Add onion and
apple and cook, stirring often, until onion is soft (about 20
minutes).

Transfer pork to a platter and keep warm. Pour pan drippings and
any remaining cream mixture into the onion mixture. Bring to a
boil over high heat, season to taste with salt and pepper. Pass
the sauce at the table (makes 2 servings)

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