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CATEGORY CUISINE TAG YIELD
Meats Pork 2 Servings

INGREDIENTS

1 Pork tenderloin, 3/4 lb
well trimmed
1 T Dijon mustard
1 t Thyme
1/2 t Savoury
1/2 t Marjoram
1/2 t Salt
1 pn Black pepper, fresh ground
1/2 c Fresh parsley, chopped
1/3 c Red or black currant jelly
OR jam
1 T Dijon mustard
1 t Red wine vinegar
1 pn Salt & pepper

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 97
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: 35.7mg
Sodium: 803.3mg
Potassium: 286.1mg
Carbohydrates: 2.7g
Fiber: 1.3g
Sugar: <1g
Protein: 12.6g


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