Herb Crusted Pork Tenderlion With Red Currant Sauce Recipe

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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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Herb Crusted Pork Tenderlion With Red Currant Sauce

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