Easy pork tenderloin

Trim meat of any excess fat.

Salt and pepper well. Also sprinkle with Herbs de Provence or
other herb mixture.

Pan brown the meat, turning to brown evenly. When done,
lay on a sheet of tin foil and spread with a
thin layer of Dijon mustard. Then spread
generously on all sides with All-Fruit peach
preserves.

Wrap tightly in tin foil and bake in oven at 375º until temperature reaches 160º
on meat thermometer. Let meat sit for about 10 minutes, cover loosely with
foil.

Serve with wild or brown/white rice combination
that is cooked in chicken broth, adding some
dried cranberries in the last 10 min. of
cooking.