Savoury Tenderloin With Red Currant Sauce

Submitted by Cecily Parsley

"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."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 4

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.

Reviews

[hmontgomeryapl]

I came across this recipe years ago. It's the one I make for special dinner guests. Every single time I've made it, I have been asked for the recipe. I rub on the Dijon/spice, roll in Parsley in advance, wrap in plastic wrap and let it sit in the fridge to absorb flavours. It also gives me time to prepare the rest of the dinner. This is, by far, my favourite recipe. I highly recommend it. I just wish Black/Red Currant jam wasn't so expensive...

 

[Baby Kato]

I wish I could give you more than 5*'s. This recipe is amazing. The pork was quick and easy to make with fantastic results. The meat was tender and perfectly cooked while the sauce was out of this world good. Loved the sweet, salty, savory aspect to it...really a treat. Made for Spring Pac 2014.