Savoury Tenderloin With Red Currant Sauce

• 3/4 lb pork tenderloin, well trimmed
• 1 tablespoon Dijon mustard
• 1 teaspoon thyme
• 1/2 teaspoon savory
• 1/2 teaspoon marjoram
• 1/2 teaspoon salt
• 1 pinch frehly ground pepper
• 1/2 cup chopped fresh parsley
• 1/3 cup currant jam (red or black) or 1/3 cup jelly (red or black)
• 1 tablespoon Dijon mustard
• 1 teaspoon red wine vinegar
• 1 pinch salt
• 1 pinch freshly cracked black pepper

1. Tuck under the thin end of the tenderloin to make it an even thickness. throughout.
2. 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 parsely to entirely coat tenderloin.
3. Place on rack in shallow roasting pan. Roast uncovered in 375u0b0 F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160u0b0F Slice into medallions.
4. To make the sauce: In a small pot over medium-low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season to taste with salt and pepper. Pour over sliced tenderloin before serving.

pork tenderloin, mustard, thyme, savory, marjoram, salt, ground pepper, parsley, currant, mustard, red wine vinegar, salt, freshly cracked black pepper

Taken from www.food.com/recipe/savoury-tenderloin-with-red-currant-sauce-393496 (may not work)