Herb Crusted Pork Tenderlion With Red Currant Sauce

Name: Herb Crusted Pork Tenderlion With Red Currant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pork tenderloin; 2 -3 teaspoons dijon-style mustard; salt & freshly ground black pepper; 1 tablespoon snipped fresh rosemary; 2 teaspoons snipped fresh thyme; 2 teaspoons snipped fresh sage; 1 tablespoon olive oil; 1/3 cup red currant jelly; 1 tablespoon white wine vinegar; 2 teaspoons butter, softened; 1 teaspoon prepared horseradish; 1/4 teaspoon finely shredded lemon peel; 1/2 teaspoon lemon juice; 3 cups watercress, tough stems removed

Servings: persons

pork tenderloin
2 -3 teaspoons dijon-style mustard
salt & freshly ground black pepper
1 tablespoon snipped fresh rosemary
2 teaspoons snipped fresh thyme
2 teaspoons snipped fresh sage
1 tablespoon olive oil
1/3 cup red currant jelly
1 tablespoon white wine vinegar
2 teaspoons butter, softened
1 teaspoon prepared horseradish
1/4 teaspoon finely shredded lemon peel
1/2 teaspoon lemon juice
3 cups watercress, tough stems removed

1
Trim any fat from meat. Brush meat evenly with Dijon-style mustard. Sprinkle meat with salt and black pepper. In a a shallow dish, combine rosemary, thyme and sage. Roll meat in the mixed herbs, pressing herbs on all sides of meat.
2
In a very large nonstick skillet, brown tenderloin in hot oil over medium-high heat, turning to brown all sides. Transfer tenderloin to a rack in a shallow roasting pan. Roast in a 425 degree F oven for 25 minutes or until an instant-read thermometer inserted in pork registers 155 degrees F. and juices run clear. Remove from oven; cover with foil and let stand 15 minutes (meat temperature will rise to 160 degrees F).
3
For currant sauce: In a small saucepan combine jelly, vinegar, and butter. Heat and stir until jelly is melted. Remove from heat. Stir in horseradish, lemon peel and juice.
4
To serve, line a serving platter with watercress. Slice pork and arrange on top of the watercress; spoon some of the currant sauce over pork. Serve remaining sauce on the side. Makes 4 servings.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: pork tenderloin, 2 -3 teaspoons dijon-style mustard, salt & freshly ground black pepper, 1 tablespoon snipped fresh rosemary, and more.

Yes, Herb Crusted Pork Tenderlion With Red Currant Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!