Roasted Pork Tenderloin With Balsamic-Red Currant Sauce - cooking recipe

Ingredients

1 lb pork tenderloin
2 tablespoons olive oil
Spice rub
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon rosemary
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon dried marjoram
1/8 teaspoon fresh ground black pepper
Sauce
reserved pan dripping
1 tablespoon butter
1/2 cup chicken broth
1/4 cup red currant jelly, to taste
1 1/2 tablespoons balsamic vinegar
1 teaspoon orange zest
1/2 teaspoon parsley
1/4 teaspoon thyme
1/4 teaspoon rosemary
kosher salt, to taste
fresh ground black pepper, to taste

Preparation

Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
Slice the pork tenderloin. Pour the sauce over all.
Enjoy!