Savoury tenderloin with red currant sauce

2 servings

Ingredients

Quantity Ingredient
1 Pork tenderloin (3/4 lb) well trimmed
1 tablespoon Dijon mustard
1 teaspoon Thyme
½ teaspoon Savoury
⅓ cup Red or black currant jelly OR jam
1 tablespoon Dijon mustard
½ teaspoon Marjoram
½ teaspoon Salt
1 pinch Black pepper, fresh ground
½ cup Fresh parsley, chopped
1 teaspoon Red wine vinegar
1 pinch Salt & pepper

Directions

RED CURRANT SAUCE

Tuck under thin end of tenderloin to make even thickness throughout.

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 parsley to coat tenderloin. Place on rack in shallow roasting pan. Roast uncovered in 375 F. for 30 to 35 minutes or til meat is slightly pink inside and meat thermometer reads 160 F.

To make sauce: In a small pot, over med low heat, melt jam. Stir in mustard til smooth. Stir in vinegar and season with salt and pepper.

Pour over sliced tenderloin. Serve with peas, carrots and pasta.

Related recipes