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Pork Tenderloin w/Currant Sauce

Recipe Link: http://culinary.com

List of Ingredients




1 pork tenderloin (3/4 pound) , well trimmed
1 tablespoon Dijon mustard
1 teaspoon thyme
1/2 teaspoon savory
1/2 teaspoon marjoram
1/2 teaspoon salt
1 pinch freshly ground black pepper
1/2 cup fresh parsley, chopped

CURRENT SAUCE:
1/3 cup red or black currant jelly OR jam
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 pinch salt and pepper



Recipe



Tuck thin end of tenderloin under to make even thickness throughout.

In a small bowl, combine mustard, thyme, savory, 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 until meat is slightly pink inside and meat thermometer reads 160 F.

TO MAKE SAUCE:
In a small pot, over medium low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season with salt and pepper. Pour over sliced tenderloin.