SAVOURY TENDERLOIN WITH RED CURRANT SAUCE
Another clipping from the collection, origin unknown. Makes a pleasant tangy main dish suitable for company. Suggested accompaniments are peas with pearl onions and carrots, or medium egg noodles with butter and poppy seeds.
Provided by Cecily Parsley
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Tuck under the thin end of the tenderloin to make it an even thickness. throughout.
- In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsely to entirely coat tenderloin.
- Place on rack in shallow roasting pan. Roast uncovered in 375° F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160°F Slice into medallions.
- To make the sauce: In a small pot over medium-low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season to taste with salt and pepper. Pour over sliced tenderloin before serving.
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Mohammed Elachak
[email protected]This recipe was a disaster. The tenderloin was dry and tough, and the sauce was bland. Definitely not recommended.
Joel Aqui
[email protected]Followed the recipe to a T, but the tenderloin came out overcooked. Disappointed with the results.
Hunter Polanco
[email protected]The sauce was excellent, but the tenderloin was a bit tough. Not sure what went wrong.
Afan Usman
[email protected]Good recipe, but the tenderloin was a bit dry. Next time, I'll try cooking it for a shorter amount of time.
Jerome Chetty
[email protected]The sauce was a bit too tart for my taste, but the tenderloin itself was cooked perfectly. Overall, a solid recipe with room for personal adjustments.
M hasnain Wahab
[email protected]Easy to follow recipe that yielded delicious results. The tenderloin was tender and flavorful, while the red currant sauce added a delightful tang. Will definitely make it again.
Mc Dodjal
[email protected]The tenderloin came out perfectly cooked, juicy and flavorful. The red currant sauce was a wonderful addition, adding a touch of sweetness to balance the savoriness of the meat. Highly recommend!
Claire Orrey
[email protected]This dish was a hit at my dinner party. Everyone raved about the tenderloin's tenderness and the sauce's complementary flavors. Will definitely make it again!
Zulf Shah
[email protected]I'm not typically a fan of beef tenderloin, but this recipe changed my mind. The combination of tender meat and the sweet-tart sauce was divine. My dinner guests were thoroughly impressed.
Milo
[email protected]Wow! This dish exceeded my expectations. The tenderloin was cooked to perfection, retaining its tender texture and juicy flavor. The red currant sauce added a delightful tang that cut through the richness of the meat. Simply superb!
Hamza Fawad
[email protected]This succulent tenderloin with red currant sauce was a symphony of flavors, leaving my taste buds dancing with delight. The delicate sweetness of the sauce perfectly complemented the savory richness of the tenderloin, creating a harmonious balance th