Currant Glazed Pork Tenderloin

1. 1

   Preheat oven to 425 degrees.

2. 2

   In small bowl combine jelly and vinegar, set aside.

3. 3

   Rub tenderloin with olive oil, season with salt and pepper.

4. 4

   Place on rack in shallow roasting pan, roast 20 minutes.

5. 5

   Spoon some jelly-vinegar glaze over tenderloin.

6. 6

   Roast until meat thermometer inserted in center of tenderloin registers 160 degrees.

7. 7

   Remove from oven, spoon with remaining glaze and cover with foil.

8. 8

   Let stand 15 minutes before slicing.

9. 9

   NOTE: I served this with a jar of drained red cabbage to which I added 1 tablespoon of the currant jelly, The red cabbage complemented the meal perfectly.

* Per serving · 4 servings · Values may vary.

No additional tips available.