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Dijon-Herb Pork Roast

Dijon-Herb Pork Roast

4 7

Pork tenderloins are rubbed with fresh herbs and pan-seared, then roasted until tender.  A glaze made from sweet-tart red currant jelly and Dijon mustard adds another layer of flavor and is also stirred into a sauce to be served with the pork.  Sounds fancy, tastes delicious- but it's really simple to make- give it a try!

serves 8 people

Ingredients

cost per recipe: $34.18

The price is determined by the national average.

  • 3

    pounds boneless pork tenderloin (2 tenderloins)

  • 2

    teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes

  • 2

    teaspoons minced fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed

  • 2

    teaspoons minced fresh thyme leaves or 1/2 teaspoon dried thyme leaves, crushed

  • 1

    tablespoon vegetable oil

  • 1/2

    cup red currant jelly

  • 1/4

    cup Dijon-style mustard

  • 1/2

    cup dry whole wheat bread crumbs (optional)

  • 1

    cup Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock

  • 1

    tablespoon cornstarch

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F.  While the oven is heating, season the pork as desired.  Rub the pork with the parsley, rosemary and thyme.

Step 2

Heat the oil in a 12-inch skillet over medium-high heat.  Add the pork and cook until well browned on all sides.  Remove the pork to a roasting pan.

Step 3

Stir the jelly and mustard in a small bowl. Brush 3 tablespoons jelly mixture on the pork.  Sprinkle with the bread crumbs, if desired.

Step 4

Roast the pork for 25 minutes or until cooked through.  Remove from the oven, cover and let stand for 10 minutes before slicing.

Step 5

While the pork is roasting, add the stock to the skillet and heat over medium-high heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Stir in the remaining jelly mixture and the cornstarch and cook until the mixture boils and thickens.  Stir in additional fresh parsley (2 tablespoons), if desired.  Serve with the pork.

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Made With
Swanson® Unsalted Chicken Stock

Swanson® Unsalted Chicken Stock

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Swanson® Chicken Stock

Swanson® Chicken Stock

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Ratings & Reviews

(7)
  • cutie1_xoxo

    October 19, 2009

    Dijon-Herb Pork Roast

    I got rave reviews about the roast, especially the sauce. The only thing I did differently was to leave out the breadcrumbs. I knew my DH would hate coating the roast with them, so I left them out.

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    (0) (0)
  • Kathy H.

    October 13, 2009

    Dijon-Herb Pork Roast

    I followed the recipe exactly. All I can say is it's excellent.

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    (0) (0)
  • Chris G.

    October 12, 2007

    Dijon-Herb Pork Roast

    I have five kids under ten years old and they loved it. They asked for seconds.

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    (0) (0)
  • Linda W.

    February 20, 2007

    Dijon-Herb Pork Roast

    Great with rice pilaf and asparagus on the side. Oh, don't forget a nice white wine as a beverage!

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    (0) (0)
  • JRZERO1

    April 27, 2006

    Dijon-Herb Pork Roast

    I like pork normally, but this is superb.

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    (0) (0)

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