Ingredients

1 pork tenderloin (3/4 pound) well trimmed
1 Tbsp. dijon mustard
1 tsp. thyme
1/2 tsp. savory
1/2 tsp. marjoram
1/2 tsp. salt
1 pinch(est) black pepper, fresh ground
1/2 C. fresh parsley, chopped
red currant sauce
1/3 C. red or black currant jelly or jam
1 Tbsp. dijon mustard
1 tsp. red wine vinegar
1 pinch(est) salt and pepper

Cooking Instructions

Tuck under thin end of tenderloin to make even thickness throughout. In a small bowl, combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsley to coat tenderloin. Place on rack in shallow roasting pan. Roast uncovered in 375 for 30 to 35 minutes or till meat is slightly pink inside and meat thermometer reads 160. To make sauce: In a small pot, over medium low heat, melt jam. Stir in mustard till smooth. Stir in vinegar and season with salt and pepper. Pour over sliced tenderloin. Serve with peas, carrots and pasta.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)