This recipe for Currant Mustard Pork Tenderloin uses an easy, delicious marinade to make it extra delicious.
Currant Mustard Pork Tenderloin
- 2 whole pork tenderloins, trimmed of fat
- fresh ground pepper, to taste
- 3 teaspoons butter
- 1½ cups dry white wine
- ¾ cup currant jelly
- ½ cup Dijon mustard
- 1 tablespoon dried currants
- ½ teaspoon dried thyme
- Preheat the oven to 325℉.
- Season the tenderloins with pepper.
- Heat the butter in a large skillet over medium-heat until melted. Add the tenderloins. Sauté for 5 minutes, or until browned on all sides. Transfer the tenderloins to a roasting pan.
- Deglaze the skillet with the white wine (boil and scrape up bits in pan).
- In a small saucepan, heat the jelly until melted. Whisk in the Dijon until blended. Stir into the white wine mixture. Add the currants and thyme and mix well. Pour over the pork in the roasting pan.
- Bake for 50 minutes, or until cooked to an internal temperature of 145 degrees F. Baste frequently while roasting.
- Remove the tenderloins from the sauce to a cutting board. Cut into slices. Spoon the sauce onto individual dinner plates and top with the sliced meat.
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of currant jelly that is known to be GF.