Roasted Pork Tenderloin With Balsamic-Red Currant Sauce Recipe

Name: Roasted Pork Tenderloin With Balsamic-Red Currant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pork tenderloin; 2 tablespoons olive oil; Spice rub; 1/2 teaspoon dried parsley; 1/2 teaspoon dried thyme; 1/4 teaspoon rosemary; 1/4 teaspoon onion salt; 1/4 teaspoon garlic powder; 1/4 teaspoon kosher salt; 1/8 teaspoon dried marjoram; 1/8 teaspoon fresh ground black pepper; Sauce; reserved pan dripping; 1 tablespoon butter; 1/2 cup chicken broth; 1/4 cup red currant jelly, to taste; 1 1/2 tablespoons balsamic vinegar; 1 teaspoon orange zest; 1/2 teaspoon parsley; 1/4 teaspoon thyme; 1/4 teaspoon rosemary; kosher salt, to taste; fresh ground black pepper, to taste

Servings: persons

1 lb pork tenderloin
2 tablespoons olive oil
Spice rub
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon rosemary
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon dried marjoram
1/8 teaspoon fresh ground black pepper
Sauce
reserved pan dripping
1 tablespoon butter
1/2 cup chicken broth
1/4 cup red currant jelly, to taste
1 1/2 tablespoons balsamic vinegar
1 teaspoon orange zest
1/2 teaspoon parsley
1/4 teaspoon thyme
1/4 teaspoon rosemary
kosher salt, to taste
fresh ground black pepper, to taste

1
Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
2
Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
3
Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
4
Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
5
Slice the pork tenderloin. Pour the sauce over all.
6
Enjoy!

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 23 ingredients. The key ingredients include: 1 lb pork tenderloin, 2 tablespoons olive oil, Spice rub, 1/2 teaspoon dried parsley, and more.

Yes, Roasted Pork Tenderloin With Balsamic-Red Currant Sauce falls under the Soups & Stews 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.

Roasted Pork Tenderloin With Balsamic-Red Currant Sauce

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