From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Season the tenderloins liberally with pepper. Heat the butter in a skillet over medium-heat until melted. Add the tenderloins. Saute for 5 minutes or until brown on all sides. Arrange the tenderloins in a roasting pan. Deglaze the skillet with the white wine. Heat the jelly in a saucepan until melted. Whisk in the Dijon mustard until blended. Stir into the white wine mixture. Add the currants and thyme and mix well. Pour over the pork.
Bake at 325 degrees for 50 minutes or until cooked through, basting frequently. Remove the tenderloins from the sauce to a platter. Cut diagonally into slices. Spoon the sauce onto individual dinner plates; top with sliced tenderloin. Garnish with fresh thyme sprigs.
SERVES: 6
- 4 whole pork tenderloins, trimmed
- Freshly ground pepper
- 1-1/2 to 3 teaspoons butter
- 1-1/2 cups dry white wine
- 3/4 cup currant jelly
- 1/2 cup Dijon mustard
- 1 Tablespoon dried currants
- 1/2 teaspoon thyme
TO PREPARE:
Season the tenderloins liberally with pepper. Heat the butter in a skillet over medium-heat until melted. Add the tenderloins. Saute for 5 minutes or until brown on all sides. Arrange the tenderloins in a roasting pan. Deglaze the skillet with the white wine. Heat the jelly in a saucepan until melted. Whisk in the Dijon mustard until blended. Stir into the white wine mixture. Add the currants and thyme and mix well. Pour over the pork.
Bake at 325 degrees for 50 minutes or until cooked through, basting frequently. Remove the tenderloins from the sauce to a platter. Cut diagonally into slices. Spoon the sauce onto individual dinner plates; top with sliced tenderloin. Garnish with fresh thyme sprigs.
SERVES: 6
