| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork |
2 |
Servings |
INGREDIENTS
| 1 |
|
Pork tenderloin (3/4 lb) well trimmed |
| 1 |
tb |
Dijon mustard |
| 1 |
ts |
Thyme |
| 1/2 |
ts |
Savoury |
| 1/2 |
ts |
Marjoram |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Black pepper, fresh ground |
| 1/2 |
c |
Fresh parsley, chopped |
| 1/3 |
c |
Red or black currant jelly OR jam |
| 1 |
tb |
Dijon mustard |
| 1 |
ts |
Red wine vinegar |
| 1 |
pn |
Salt & pepper |
INSTRUCTIONS
RED CURRANT SAUCE
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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