Recipe - Savoury Tenderloin With Red Currant Sauce

1 Pork tenderloin (Three fourths lb)
well trimmed
1 tablespoon Dijon mustard
1 teaspoon Thyme
One half teaspoon Savoury
One half teaspoon Marjoram
One half teaspoon Salt
1 pn Black pepper, fresh ground
One half cup Fresh parsley, chopped

RED CURRANT SAUCE
1/3 cup Red or black currant jelly
OR jam
1 tablespoon Dijon mustard
1 teaspoon Red wine vinegar
1 pn Salt & pepper

Tuck under thin end of tenderloin to make 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 parsley to coat tenderloin. Place on rack in shallow roasting pan.
Roast uncovered in 375 F. for 30 to 35 minutes or til meat is slightly pink
inside and meat thermometer reads 160 F. To make sauce: In a small pot,
over med low heat, melt jam. Stir in mustard til smooth. Stir in vinegar
and season with salt and pepper. Pour over cut or sliced up tenderloin. Serve with
peas, carrots and pasta.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini