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Herb-Crusted Pork Tenderloin with Red Currant Sauce
Roast: 25 mins at 425°F
Stand: 15 mins
Ingredients
- 1 1 to 1 1/4 pound pork tenderloin
- 2 to 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
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.
