Savoury Tenderloin With Red Currant Sauce - cooking recipe

Ingredients

3/4 lb pork tenderloin, well trimmed
1 tablespoon Dijon mustard
1 teaspoon thyme
1/2 teaspoon savory
1/2 teaspoon marjoram
1/2 teaspoon salt
1 pinch frehly ground pepper
1/2 cup chopped fresh parsley
1/3 cup currant jam (red or black) or 1/3 cup jelly (red or black)
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly cracked black pepper

Preparation

Tuck under the thin end of the tenderloin to make it an even thickness. throughout.
In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsely to entirely coat tenderloin.
Place on rack in shallow roasting pan. Roast uncovered in 375\u00b0 F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160\u00b0F Slice into medallions.
To make the sauce: In a small pot over medium-low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season to taste with salt and pepper. Pour over sliced tenderloin before serving.