Savoury Tenderloin With Red Currant Sauce |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another clipping from the collection, origin unknown. Makes a pleasant tangy main dish suitable for company. Suggested accompaniments are peas with pearl onions and carrots, or medium egg noodles with butter and poppy seeds. Ingredients:
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 |
Directions:
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 375° F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160°F 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.
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