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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Savoury Tenderloin with Red Currant Sauce Category Pasta Total Hits 637 Rating | voted : 0 times The Recipe 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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