|
1 |
Preheat oven
to 325 degrees F. |
|
2 |
Season all
of the tenderloins with pepper. |
|
3 |
Heat butter
in large skillet over medium-heat until melted.
Add tenderloins. Sauté for 5 minutes, or until
browned on all sides. Transfer tenderloins to a
roasting pan. |
|
4 |
Deglaze the
skillet with white wine. |
|
5 |
In a small
saucepan, heat jelly until melted. Whisk in
dijon until blended. Stir into the white wine
mixture. Add currants and thyme and mix well.
Pour over pork in the roasting pan. |
|
6 |
Bake for 50
minutes, or until cooked to an internal
temperature of 160 degrees F. Baste frequently
while roasting. |
|
7 |
Remove
tenderloins from the sauce to a platter. Cut
into slices. Spoon sauce onto individual dinner
plates and top with sliced meat. |