Herb Crusted Pork Tenderlion With Red Currant Sauce

• pork tenderloin
• 2 -3 teaspoons dijon-style mustard
• salt & freshly ground black pepper
• 1 tablespoon snipped fresh rosemary
• 2 teaspoons snipped fresh thyme
• 2 teaspoons snipped fresh sage
• 1 tablespoon olive oil
• 1/3 cup red currant jelly
• 1 tablespoon white wine vinegar
• 2 teaspoons butter, softened
• 1 teaspoon prepared horseradish
• 1/4 teaspoon finely shredded lemon peel
• 1/2 teaspoon lemon juice
• 3 cups watercress, tough stems removed

1. Trim any fat from meat. Brush meat evenly with Dijon-style mustard. Sprinkle meat with salt and black pepper. In a a shallow dish, combine rosemary, thyme and sage. Roll meat in the mixed herbs, pressing herbs on all sides of meat.
2. In a very large nonstick skillet, brown tenderloin in hot oil over medium-high heat, turning to brown all sides. Transfer tenderloin to a rack in a shallow roasting pan. Roast in a 425 degree F oven for 25 minutes or until an instant-read thermometer inserted in pork registers 155 degrees F. and juices run clear. Remove from oven; cover with foil and let stand 15 minutes (meat temperature will rise to 160 degrees F).
3. For currant sauce: In a small saucepan combine jelly, vinegar, and butter. Heat and stir until jelly is melted. Remove from heat. Stir in horseradish, lemon peel and juice.
4. To serve, line a serving platter with watercress. Slice pork and arrange on top of the watercress; spoon some of the currant sauce over pork. Serve remaining sauce on the side. Makes 4 servings.

pork tenderloin, mustard, salt, rosemary, thyme, fresh sage, olive oil, red currant, white wine vinegar, butter, horseradish, lemon peel, lemon juice

Taken from www.food.com/recipe/herb-crusted-pork-tenderlion-with-red-currant-sauce-470270 (may not work)