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