Savoury Tenderloin With Red Currant Sauce Recipes

SAVOURY TENDERLOIN WITH RED CURRANT SAUCE

Savoury Tenderloin With Red Currant Sauce image

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

Ingredients

3/4 lb pork tenderloin, well trimmed
1 tablespoon Dijon mustard
1 teaspoon thyme
1/2 teaspoon savory
1/2 teaspoon marjoram
1/2 teaspoon salt
1 pinch frehly ground pepper
1/2 cup chopped fresh parsley
1/3 cup currant jam (red or black) or 1/3 cup jelly (red or black)
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly cracked black pepper

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.

STUFFED TENDERLOIN ROAST WITH CURRANT SAUCE

Stuffed Tenderloin Roast with Currant Sauce image

This is a recipe that comes from lots of trying and tweaking. My husband and 4 children love this savory tender meat with the sweet sauce drizzled over it. It's elegant and pretty enough for a dinner party, but not a lot of work.

Provided by jakrum421

Categories Main Dish Recipes Roast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons butter
1 cup finely chopped mushrooms
½ teaspoon minced garlic
½ cup dry bread crumbs
½ cup crumbled blue cheese
¼ cup finely chopped pistachio nuts
¼ cup finely chopped dried cranberries
1 tablespoon dried parsley
½ teaspoon onion powder
¼ teaspoon seasoned salt
1 (2.5 pound) beef tenderloin
1 tablespoon olive oil
salt to taste
1 cup currant jelly
1 cup Merlot wine
½ cup beef broth
2 tablespoons butter

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Melt 2 tablespoons butter in a skillet. Cook and stir mushrooms and garlic in melted butter until tender, about 3 minutes. Remove skillet from heat. Mix bread crumbs, blue cheese, pistachio nuts, cranberries, parsley, onion powder, and seasoned salt into the mushroom mixture.
Cut a long slice lengthwise down the center of the tenderloin to within 1/2 inch of the other side. Spoon stuffing into the slice and fold meat around the stuffing. Secure tenderloin closed with kitchen string. Brush olive oil over the tenderloin; sprinkle with salt. Put tenderloin in a roasting pan.
Roast in preheated oven until an instant-read thermometer reads 140 degrees F (60 degrees C), 35 to 40 minutes. Cover beef loosely with aluminum foil and rest meat 15 minutes before slicing.
As the beef roasts, stir currant jelly, Merlot wine, beef broth, and 2 tablespoons butter together in a saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until thick and syrupy, 35 to 40 minutes.
Arrange beef slices onto a platter and drizzle with currant sauce to serve.

Nutrition Facts : Calories 578.8 calories, Carbohydrate 38.2 g, Cholesterol 96.9 mg, Fat 33.9 g, Fiber 1.1 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 356.1 mg, Sugar 29.1 g

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