Herb-Crusted Pork Tenderloin with Red Currant Sauce | Midwest Living

Herb-Crusted Pork Tenderloin with Red Currant Sauce

Herb-Crusted Pork Tenderloin with Red Currant Sauce

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  • Makes: 4 servings
  • Prep 30 mins
  • Roast 25 mins
  • Stand 15 mins

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The crimson sauce adds flavor and color to the seasoned pork and healthy watercress in this low-calorie dinner recipe.


  • 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


  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.

Nutrition Facts

(Herb-Crusted Pork Tenderloin with Red Currant Sauce)

Servings Per Recipe 4, cal. (kcal) 256, calcium (mg) 40, pro. (g) 23, vit. A (IU) 1312, iron (mg) 2, sodium (mg) 294, vit. C (mg) 14, carb. (g) 20, Fat, total (g) 9, chol. (mg) 73, fiber (g) 1, sat. fat (g) 3

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