Baked Pork Tenderloin With Currant Jelly and Dijon

Adapted from Food For Thought, Favorite Recipes of Morristown-Beard School.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 3  pork tenderloin
• 3 -4  tablespoons unsalted butter
•  salt, to taste
•  pepper, to taste
• 1  teaspoon dried rosemary
• 1⁄2 cup currant jelly
• 1⁄4 cup Dijon mustard
•  rosemary sprig, for garnish

Directions

1. Preheat the oven to 400 degrees F.
2. In a small saucepan on the stove, heat the jelly and the mustard together and make sure it is well blended. Set aside.
3. Season the pork with salt and pepper.
4. In a heavy pan, brown the tenderloins in butter for about 5 minutes or until browned on all sides.
5. Place meat in a shallow baking dish and pour the sauce over the meat.
6. Sprinkle with rosemary.
7. Bake for about 25 minutes until the pork is slightly pink or longer for well done.
8. Slice and serve on a platter garnished with rosemary sprigs.