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How To make Savoury Tenderloin with Red Currant Sauce
Ingredients
3/4
pound
pork, tenderloin, well trimmed
1
tablespoon
mustard, dijon
1
teaspoon
thyme
1/2
teaspoon
savory
1/2
teaspoon
marjoram
1/2
teaspoon
salt
1
pepper, freshly ground, to taste
1/2
cup
parsley, fresh, chopped
RED CURRANT SAUCE:
1/3
cup
jelly, or jam, red or black currant
1
tablespoon
mustard, dijon
1
teaspoon
vinegar, red wine
1
salt, pinch
1
pepper, to taste
Directions:
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.
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Red Currant Jelly is possible one of the most ancient preserves but no less relevant for that
Historically speaking we have only had set courses within meals for a couple of hundred years, courtesy of the Russians and the Germans.
Prior to that there was a sort of rolling buffet of sweet and savoury items on the table - not 'fancy' food but homegrown, seasonal, and everything would be eaten together instinctively. This is the origin of us now eating red currant jelly and or mint sauce with lamb, apple sauce with pork etc. They are naturally things that go together but in the Middle Ages would have just been part of mixed food on a wooden plate.
I often think that that would be so much nicer - and interesting - and how much easier and less stressful would it have been to share meals with children ......
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