Preheat oven to 425 degrees F. In a small bowl combine allspice, pepper, and salt; rub on all sides of tenderloins.*

In a 12-inch skillet brown tenderloins in hot oil over medium heat, turning to brown all sides. Transfer tenderloins to a shallow roasting pan. Roast for 25 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer and juices run clear. Remove from oven and keep warm until ready to serve.

Meanwhile, for Cranberry Chutney, add butter and onion to the same 12-inch skillet. Cook about 5 minutes until nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger, and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduced to about 3 cups.

To serve, line a serving platter with watercress. Slice pork and arrange atop watercress; spoon some of the chutney or BBQ sauce over pork. Serve remaining on the side. Makes 12 to 16 servings.

In a saucepan combine 1 cup raspberry applesauce, 1 cup bottled barbecue sauce, 1 cup canned whole berry cranberry sauce. Cook and stir over low heat until heated through. Stir in 1 to 2 tablespoons lemon juice. Serve with pork.

Lightly sprinkle one of the tenderloins with the spice mixture. Serve with Cranberry Barbecue Sauce instead of the Cranberry Chutney.

Prepare pork and Cranberry Chutney; allow pork and chutney to cool for 30 minutes. Cover and refrigerate pork up to 3 days or sauce up to 1 week. Warm pork in a 350 degrees F oven for 20 to 25 minutes or until heated through. Heat Cranberry Chutney in a saucepan over medium-low heat until heated through, stirring occasionally. Serve as above.