Apricot Pork with Almonds

1 large pork tenderloin, sliced into 1 1/2-inch thick medallions
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced toasted almonds
1/2 cup good quality apricot preserves
1 1/2 tablespoons soy sauce
1 tablespoon whole grain mustard (country style)
1 tablespoon unsalted butter

Heat oven to 400 degrees F. Lightly oil a large baking pan or line with foil.

Rinse pork and pat dry and cut into medallions. Salt and pepper medallions and arrange 1/4 inch apart in baking dish. Bake for 10 minutes.

In a small saucepan, mix apricot preserves, soy sauce, mustard and butter (and season with salt and pepper) over low heat, stirring until preserves are melted. Pour over pork after first 10 minutes of baking and continue to bake for another 10 minutes (a bit of pink should show).

Turn on broiler and broil pork about 5 inches away from heat. Baste once and when you notice pork is glazed, remove and serve. Sprinkle with toasted almonds.

Serves 3 to 4.