Savoury Tenderloin with Red Currant Sauce

• 3/4 pounds pork tenderloin, well trimmed
• 1 tablespoon prepared mustard dijon
• 1 teaspoon thyme
• 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
• 13 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

1. Tuck under thin end of tenderloin to make even thickness throughout.
2. In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste.
3. Spread or rub paste all over tenderloin.
4. Roll in chopped parsley to coat tenderloin.
5. Place on rack in shallow roasting pan.
6. Roast uncovered in 375F (190C).
7. for 30 to 35 minutes or til meat is slightly pink inside and meat thermometer reads 160 F.
8. To make sauce: In a small pot, over med low heat, melt jam.
9. Stir in mustard til smooth.
10. Stir in vinegar and season with salt and pepper.
11. Pour over sliced tenderloin.
12. Serve with peas, carrots and pasta.

pork tenderloin, thyme, savory, marjoram, salt, black pepper, parsley, black currant, vinegar red wine, salt, black pepper

Taken from recipeland.com/recipe/v/savoury-tenderloin-red-currant--2661 (may not work)