Search
by Ingredient

Savoury Tenderloin with Red Currant Sauce

StarStarStarStarHalf star

Submitted by bevdonald

Add some flavor to your pork tenderloin with this succulent recipe that uses currant jelly and a variety of spices.

YIELD

2 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

¾ 340.2
POUNDS G PORK
tenderloin, well trimmed
1 15
TABLESPOON ML PREPARED MUSTARD
dijon
1 5
TEASPOON ML THYME *
½ 2.5
TEASPOON ML SAVORY
½ 2.5
TEASPOON ML MARJORAM *
½ 2.5
TEASPOON ML SALT
1 1
X X BLACK PEPPER
freshly ground, to taste *
½ 118
CUP ML PARSLEY LEAVES
fresh, chopped
79
CUP ML JELLY
or jam, red or black currant *
1 15
TABLESPOON ML PREPARED MUSTARD
dijon
1 5
TEASPOON ML VINEGAR
red wine
1 1
X X SALT
pinch *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 376 41% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 146mg 49%
Sodium 869mg 36%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 102g
Vitamin A 26% Vitamin C 35%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

    Email this recipe