2 pork tenderloins
1/4 cups 
Apricot Fruit Spread
or USApricot Fruit Spread
2 tsp Dijon mustard, grainy or regular
2 tsp Indian curry paste
Preheat oven to 450ºF (230ºC). Line a 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 the centre of the preheated oven. Spoon more of the remaining jam mixture over meat every 10 minutes until an instant-read thermometer inserted into the thickest part of the pork reads 155ºF (70ºC), about 30 to 35 minutes. Remove from oven and let stand about 5 minutes. Slice into thick rounds.
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