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!
cost per recipe: $34.18
The price is determined by the national average.
pounds boneless pork tenderloin (2 tenderloins)
teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
teaspoons minced fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed
teaspoons minced fresh thyme leaves or 1/2 teaspoon dried thyme leaves, crushed
tablespoon vegetable oil
cup red currant jelly
cup Dijon-style mustard
cup dry whole wheat bread crumbs (optional)
cup Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock
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.
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.
Stir the jelly and mustard in a small bowl. Brush 3 tablespoons jelly mixture on the pork. Sprinkle with the bread crumbs, if desired.
Roast the pork for 25 minutes or until cooked through. Remove from the oven, cover and let stand for 10 minutes before slicing.
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.