SAVOURY PORK TENDERLOIN WITH RED CURRANT SAUCE

By JaneTreva

Ingredients

• Red Currant Sauce:
• 1 pork tenderloin (375 g), well trimmed
• 1 tablespoon Dijon mustard
• 1 teaspoon thyme
• 1/2 teaspoon savoury
• 1/2 teaspoon marjoram
• 1/2 teaspoon salt
• Pinch freshly ground black pepper
• 1/2 cup chopped fresh parsley
• 1/3 cup red currant jelly
• 1 tablespoon Dijon mustard
• 1 teaspoon red wine vinegar
• Pinch salt
• Pinch freshly ground black pepper

Preparation

Step 1

In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste.
Spread or rub paste all over pork tenderloin.
Tuck under thin end of pork tenderloin to make even thickness.
Roll in chopped parsley to coat tenderloin.
Place on rack in shallow roasting pan.
Roast, uncovered, at 375°F for 30 to 35 minutes or until meat is slightly pink inside and meat thermometer reads 160°F.
Meanwhile, make red currant sauce.

In a small pot over medium-low heat, melt jelly.
Stir in mustard until smooth.
Stir in vinegar and season to taste with salt and pepper.

Slice tenderloin, pour red currant sauce over top and serve.