Name: Herb-Crusted Pork Tenderloin with Red Currant Sauce
Prep time: 30 min
Ingredients: 1 pound pork tenderloin; 2 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; ⅓ cup red currant jelly; 1 tablespoon white wine vinegar; 2 teaspoons butter, softened; 1 teaspoon prepared horseradish; ¼ teaspoon finely shredded lemon peel; ½ teaspoon lemon juice; 3 cups watercress, tough stems removed

Directions

Step 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.

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Step 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).

For currant sauce:

Step 3

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.

Step 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

Per Serving:

256 calories; total fat 9g; saturated fat 3g; cholesterol 73mg; sodium 294mg; carbohydrates 20g; fiber 1g; protein 23g; vitamin a 1312IU; vitamin c 14mg; calcium 40mg; iron 2mg.

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Ingredients

Directions

Nutrition Facts