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Currant Mustard Pork Tenderloin

Source of Recipe


Michael Rodriguez






List of Ingredients



• 4 whole pork tenderloins, trimmed
  
• freshly ground pepper
  
• 1 1/2 to 3 t. butter
  
• 1 1/2 C. dry white wine
  
• 3/4 C. currant jelly
  
• 1/2 C. Dijon mustard
  
• 1 T. dried currants
  
• 1/2 t. thyme
  






Instructions



1. Season the tenderloins liberally with pepper.
   
   
2. Heat the butter in a skillet over medium heat until melted, add tenderloins and saute' for 5 minutes or until brown on all sides.
   
   
3. Arrange the tenderloins in a roasting pan.
   
   
4. Deglaze the skillet with the white wine.
   
   
5. Heat the jelly in a saucepan until melted.
   
   
6. Whisk in the mustard until blended.
   
   
7. Stir into the white wine mixture.
   
   
8. Add the currants and thyme and mix well.
   
   
9. Pour over the pork.
   
   
10. Bake at 325 degrees for 50 minutes or until cooked through, basting frequently.
    
    
11. Remove the tenderloins from the sauce to a platter.
    
    
12. Cut diagonally into slices.
    
    
13. Spoon the sauce onto individual dinner plates; top with sliced tenderloin.
    
    
14. Garnish with fresh thyme sprigs.
    
    
15. Servings: 6