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Herb-Crusted Pork Tenderloin with Red Currant Sauce
- Makes: 4 servings
- Prep 30 mins
- Roast 25 mins
- Stand 15 mins
Ingredients
-
1
1 -
1 1/4 -
pound
pork tenderloin
-
2 -3
teaspoons
Dijon-style mustard
-
Salt and 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
Directions
- 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.
- 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).
- 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.
- 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.
Nutrition Facts
(Herb-Crusted Pork Tenderloin with Red Currant Sauce)
Servings Per Recipe 4, carb. (g) 20, Fat, total (g) 9, cal. (kcal) 256, pro. (g) 23, vit. C (mg) 14, iron (mg) 2, calcium (mg) 40, vit. A (IU) 1312, sodium (mg) 294, sat. fat (g) 3, fiber (g) 1, chol. (mg) 73