Instructions: If necessary to keep the tenderloin in a compact piece, tie meat at several intervals with cotton string.

Melt butter in an ovenproof 10- to 12-inch nonstick frying pan over high heat. Add pork tenderloin and turn as needed to brown well on all sides, 5 to 6 minutes total.

Add apricot chutney and 1/3 cup water to pan and stir to incorporate meat drippings. Baste tenderloin with some of the sauce, and then put it in a 450 degree oven.

Roast pork, basting often with sauce, until meat is 150 to 155 degrees in center of thickest part, 12 to 14 minutes. If sauce starts to scorch, stir in water, 2 tablespoons at a time.

Transfer the tenderloin to a platter. Pour the apricot chutney sauce over pork, or serve the sauce in a small bowl and add to taste. Slice tenderloin and season to taste with salt and pepper.

This recipe yields 4 servings.

Comments: Serve with a curry-seasoned risotto or pilaf and a nippy salad of watercress or Belgian endive. For variation, use boned, skinned, and fat-trimmed chicken thighs (about 1 pound total) instead of pork; brown the meat (about 6 minutes), then cook with the chutney and water just until the thighs are tender when pierced, 10 to 12 minutes. You may need to add another 1/4 cup water or so to keep the sauce from scorching.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.