Savoury Tenderloin with Red Currant Sauce
Add some flavor to your pork tenderloin with this succulent recipe that uses currant jelly and a variety of spices.
Yield
2 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pounds |
pork
tenderloin, well trimmed |
|
| 1 | tablespoon |
prepared mustard
dijon |
|
| 1 | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
savory
|
|
| ½ | teaspoon |
marjoram
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| ⅓ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
pork
tenderloin, well trimmed |
|
| 15 | ml |
prepared mustard
dijon |
|
| 5 | ml |
thyme
|
*
|
| 2.5 | ml |
savory
|
|
| 2.5 | ml |
marjoram
|
*
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 79 | ml |
jelly
or jam, red or black currant |
* |
| 15 | ml |
prepared mustard
dijon |
|
| 5 | ml |
vinegar
red wine |
|
| 1 | x |
salt
pinch |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
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℉ (190℃). 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.
