Pork Tenderloin with Plum Jam and Sweet Apples

Tonight I'm trying to repeat an amazing recipe I came up with a few weeks ago, only this time with an even bigger pork tenderloin (a little over two pounds) that actually turned out (once I opened the packaging) to be two long, thin tenderloins. Oh well; more leftovers! Yet again I lucked out as I only had to go back to the baby from the kitchen once, when she fell asleep in her chair while watching the fish tank, so I could put her down for a nap. Of course she'll be awake when we try to eat...
The catch to this recipe is the Plum Jam, which is pretty thin and more like a plum butter. I made this myself in August when the plum tree in our back yard was bearing gobs of damson plums and I couldn't resist using as many as possible. If you are therefore unable to find a plum jam, I am positive this recipe would turn out just as tasty using apple butter, which you can buy at most grocery stores or also make yourself.

Ingredients for the Pork Roast:

Pork Tenderloin
Plum or Apple Jam/Butter
Seasoned salt
pepper
2 yams/ sweet potatoes
olive oil in sprayer
butter
brown sugar

Sweet Apples:

2 apples (the kind good for baking are good, like Macintosh or Jonagold)
ground cinnamon
ground cloves
brown sugar
1/4 stick butter

Preheat oven to 400F. Remove pork tenderloin(s) from package and rinse thoroughly. Place in roasting pan that has been greased with olive oil. Sprinkle with seasoned salt and pepper, then use a spatula or thick butter knife to apply a thick coating of the jam all over the top of the meat. Peel and cut up the sweet potatoes into large chunks and place around the meat. Apply a small amount of butter to each potato and sprinkle with some brown sugar. Roast approximately 25-35 minutes per pound of meat; the potatoes will roast quickly if they are cut up.

To make the sweet apples, peel and core the two apples and cut into 1/4 inch thick slivers. Melt 1/4 stick of butter in a pot and add two tablespoons of brown sugar along with 1/8 tsp Cinnamon and a dash of ground cloves. Add the apples and stir to coat well. Cook on low heat, mixing occasionally, about a half hour or as long as the meat cooks, until the apples are soft and easily poked with a fork.

Serve the meat sliced into 1-inch thick portions and topped with the apples, using the sweet potatoes and a vegetable of your choice as the sides.