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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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Lynn demonstrates how to make a delicious Cranberry Glazed Pork Tenderloin that would be perfect for a Holiday meal. From Food Network Magazine.
1 cup cranberry juice
1/3 cup red currant jelly
1 Tablespoon Dijon mustard
¼ cup dried cranberries
1 pork tenderloin (about 1 pound)
1 Tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper
Preheat oven to 425° and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 Tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.
Meanwhile, rub the pork with the olive oil, ½ teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 Tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 160°, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.
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