Red currant jelly recipe with herbs

Red currant jelly recipe with herbs
  • Makes: 4 servings
  • Prep half an hour
  • Roast 25 mins
  • Stand 15 mins

The crimson sauce adds flavor and color towards the seasoned pork and healthy watercress within this low-calorie dinner recipe.

Ingredients

  • 1 1 - 1 1/4 - pound pork tenderloin
  • 2 -3 teaspoons Dijon-style mustard
  • Salt and freshly ground pepper
  • 1 tablespoon snipped fresh rosemary oil
  • 2 teaspoons snipped fresh thyme
  • 2 teaspoons snipped fresh sage
  • 1 tablespoon essential olive oil
  • 1/3 cup red currant jelly
  • 1 tablespoon white-colored wine vinegar
  • 2 teaspoons butter, softened
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon finely shredded lemon peel
  • 1/2 teaspoon fresh lemon juice
  • 3 cups watercress, tough stems removed

Directions

  1. Trim any fat from meat. Brush meat evenly with Dijon-style mustard. Sprinkle meat with salt and pepper. Inside a a shallow dish, combine rosemary oil, thyme and sage. Roll meat within the mixed herbs, pressing herbs on every side of meat.
  2. In an exceedingly large nonstick skillet, brown tenderloin in herbal over medium-high temperature, embracing brown every side. Transfer tenderloin to some rack inside a shallow roasting pan. Roast inside a 425 degree F oven for twenty five minutes or until an immediate-read thermometer placed in pork registers 155 levels F. and juices run obvious. Remove from oven cover with foil and let stand fifteen minutes (meat temperature will rise to 160 levels F).
  3. For currant sauce: In a tiny saucepan combine jelly, vinegar, and butter. Heat and stir until jelly is melted. Remove from heat. Stir in horseradish, lemon peel and juice.
  4. For everyone, line an amount platter with watercress. Slice pork and arrange on the top from the watercress spoon a few of the currant sauce over pork. Serve remaining sauce quietly. Makes 4 servings.

Diet Details

(Plant-Crusted Pork Tenderloin with Red Currant Sauce)

Servings Per Recipe 4, cal. (kcal) 256, calcium (mg) 40, pro. (g) 23, iron (mg) 2, vit. A (IU) 1312, sodium (mg) 294, carb. (g) 20, vit. C (mg) 14, Fat, total (g) 9, chol. (mg) 73, fiber (g) 1, sitting. fat (g) 3

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