Melt butter in large skillet over medium-high heat; add pork, and cook 3 minutes on each side or until browned.
Sprinkle salt and pepper over pork. Place tenderloins on a lightly greased wire rack in a 15- x 10-inch jelly-roll pan.
Bake at 500° for 18 minutes or until a meat thermometer inserted into thickest portion registers 150° (medium-rare). Cover tenderloins loosely with aluminum foil, and let stand 15 minutes before serving. Serve with Carolina Apple Compote. Garnish, if desired.
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