Pork Tenderloin with Honey Mustard Sauce

From Reynolds oven bag recipes--I have made this without the oven bag, just in a skillet, browning a bit first, adding rest of ingredients, covering and simmer until meat thermometer reads 160 degrees F.

1 Reynolds oven bag
2 T. flour
1/3 cup orange juice
2 T. honey
2 T. Dijon mustard
2 pork tenderloins (3/4 pound each)
Dried basil
Salt
2-4 medium carrots, sliced
2 medium apples, cored, cut in eighths

Preheat oven to 350 degrees F. Shake flour in oven bag. Place bag in 13x9x2 inch baking pan. Add orange juice, honey and mustard to oven bag. Squeeze bag to blend to blend in flour. Sprinkle tenerloins with basil and salt to taste. Place in bag, tucking the narrow end of each tenderloin under for even cooking. Place carrot and apple slices in bag around the tenderloins. Close oven bag with nylon tie. Cut six 1/2 inch slits in top of bag; tuck ends of bag into pan. Bake 40 to 45 minutes until meat thermometer reads 160 degrees F. Makes 5 to 6 servings.