Baste a small whole pork tenderloin with sherry flavored cream as it roast. The same basting sauce flavors slow-cooked apples and onions. Serve green beans and warm, soft rolls alongisde.

1 whole pork tenderloin (about 12 oz.)
Sherry baste (below)
1 lg. onion, thinly sliced
1 sm. Golden Delicious apple, thinly sliced
2 tbsp. butter
Parsley sprigs

Place pork tenderloin on rack in a broiler pan; insert meat thermometer into thickest part. Brush pork with sherry baste. Cook in a 425 degree oven for 25 to 30 minutes or until meat thermometer registers 170 degrees; baste frequently during roasting.

Meanwhile melt butter in a wide frying pan over medium heat. Add onion and apple and cook, stirring frequently, until limp and golden (about 20 minutes). Add remaining sherry baste and bring to a boil; place in a small serving bowl. Garnish meat with parsley sprigs and pass onion-apple cream to spoon over.

Mix together:

6 tbsp. whipping cream
2 tbsp. cream sherry
1 tsp. Dijon mustard
1/2 tsp. each salt and prepared horseradish