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Savoury Pork Tenderloin with Red Currant Sauce
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Ingredients:
- 5 large pork tenderloins
- 2 tsp thyme
- 2 tsp savoury
- 2 tsp marjoram
- 2 tsp salt
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- 3-5 tbsp Kozlik's dijon mustard
- 2 c fresh parsley, chopped
- 1 c Greaves Red Currant Jelly
- 1 tbsp Kozlik's dijon mustard
- 1 tbsp butter
- Salt & Pepper to taste
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Directions:
- Pre-heat BBQ on high.
- Using mortar & pestle or spice grinder grind up thyme, savoury, marjoram with salt, blend with mustard to make smooth paste.
- Spread or rub paste all over tenderloins.
- Roll in chopped parsley to evenly coat.
- Prepare sauce in heavy saucepan. Melt jelly, stir in mustard until smooth. Stir in vinegar and season to taste.
- Place prepared tenderloins onto pre-heated BBQ and sear on all sides.
- Reduce heat to low and continue cooking, basting with sauce and turning regularly.
- BBQ till internal temperature reads 375°F or 160°C. Roast will be slightly pink inside.
- Remove from BBQ and tent with foil. Let rest 5-10 minutes before slicing.
- Re-heat remaining sauce to full boil. Add in butter to finish sauce.
- Slice tenderloins, pour red currant sauce over top and serve.
Serves 12
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