1 lb. pork tenderloin
1 tbsp. plus 1 tsp. butter
1/2 c. apricot jam
2 slices green onions
1/4 tsp. dried mustard
1 tbsp. cider vinegar

Cut pork tenderloin into 1-inch slices. Flatten each piece slightly with a wooden mallet. Heat 1 tablespoons butter over medium-high heat in a skillet. Saute pork about 2 minutes each side. Remove from pan.

To juices, add 1 teaspoon butter and remaining ingredients. Cover and simmer 3-4 minutes. Add pork to heat through. Serve with buttered noodles and a green salad. Serves 4.