Pork Tenderloin With Rosemary And Currant Sauce Recipe

• 2 pound pork tenderloins
• Dry mustard
• Salt and pepper
• 2 tbsp. butter
• 1 teaspoon rosemary, crushed
• 1/4 c. more butter
• 1/2 c. currant jelly
• 1 tbsp. flour
• 1 c. heavy cream

1. Lightly coat tenderloins with dry mustard, salt and pepper.
2. Brown tenderloins in 2 Tbsp.
3. butter.
4. Sprinkle with 1 tsp.
5. crushed rosemary.
6. Add in and heat the 1/4 c. butter and 1/2 c. currant jelly.
7. Cover and bake in oven at 300 degrees for 40 min.
8. Shake together 1 Tbsp.
9. flour and 1 c. heavy cream.
10. Pour over tenderloins.
11. Bake covered for 15 more min.
12. Slice pork into medallions.
13. Place sauce in dish to spoon over individual portions of pork.

pork, mustard, salt, butter, rosemary, butter, currant jelly, flour, heavy cream

Taken from cookeatshare.com/recipes/pork-tenderloin-with-rosemary-and-currant-sauce-24225 (may not work)