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2 servings
suggest servings
| 3/4 | pounds | pork | tenderloin, well trimmed |
| 1 | tablespoon | prepared mustard | dijon |
| 1 | teaspoon | thyme leaves | |
| 1/2 | teaspoon | savory | |
| 1/2 | teaspoon | marjoram | |
| 1/2 | teaspoon | salt | |
| 1 | x | black pepper | freshly ground, to taste |
| 1/2 | cup | parsley leaves | fresh, chopped |
| 1/3 | cup | jelly | or jam, red or black currant |
| 1 | tablespoon | prepared mustard | dijon |
| 1 | teaspoon | vinegar | red wine |
| 1 | x | salt | pinch |
| 1 | x | black pepper | to taste |
Tuck under thin end of tenderloin to make even thickness throughout. In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsley to coat tenderloin.
Place on rack in shallow roasting pan. Roast uncovered in 375 F. for 30 to 35 minutes or til meat is slightly pink inside and meat thermometer reads 160 F.
To make sauce: In a small pot, over med low heat, melt jam. Stir in mustard til smooth. Stir in vinegar and season with salt and pepper.
Pour over sliced tenderloin. Serve with peas, carrots and pasta.
| % Daily Value* | |
| Total Fat 17.0g | 26% |
| Saturated Fat 6.0g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 869mg | 36% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 1.0g | 4% |
| Sugars 0.0g | |
| Protein 51.0g | 102% |
| Vitamin A | 26% | Vitamin C | 35% | |
| Calcium | 7% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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it really sound good . i have been looking for different recipes for chicken this looks good
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