Herb Crusted Pork Tenderlion With Red Currant Sauce |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I have alot of currant bushes hence lots of currant jam and jelly that we can't eat every year. This recipe was too good to pass by. Source Better Homes and Gardens. Ingredients:
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 |
Directions:
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.
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