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
- 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 375F (190C).
- 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.
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)