Congratulations to Heather Smith for Winning the 2009 Cookoff

on bringing smiles

This recipy brings a smile to my face because it reminds me of the "Fall". The aroma when cooking is enticing and the sheer ease of this recipe is amazing and can be adjusted to serve your family or a dinner party.

Ingredients:

3 tbsp FRENCH'S® Dijon Mustard

2 lb 4 Pork Tenderloin

4 tbsp Apple Jelly

3 tbsp Unsalted butter

2 Granny Smith Apples - Peeled/cubed

1/3 cup Dried Cranberries

3 tbsp Tarragon - fresh/dried chopped

1/2 cup Chicken Stock

Directions:

Preheat oven to 425. Add 2 tbsp of apple butter & 2 tbsp Frenchs dijon mustard and brush on pork tenderloins and season with Salt & Pepper. Roast for approximately 35-40 minutes. While roasting melt butter on a medium heat and combine remaining ingredients. Bring to boil and reduce to a low heat and cover for approximately 10 minutes. Remove tenderloins from oven when done and serve with sauce.
This recipe can be movified easily by adding more mustard for a more elegant dinner or more apple jelly to satisfy a younger crowd.