Currant-Glazed Pork Tenderloin
Serve slices of the pork along with baked sweet potatoes or garlic mashed potatoes and steamed broccoli.
  • 2 cloves garlic, finely chopped
  • 3/4 teaspoon sage
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sugar
  • 1 bay leaf, crushed
  • 1 pound pork tenderloin
  • 1/4 cup red currant jelly

1. Preheat oven to 425°F. In small bowl, combine garlic, sage, rosemary, salt, pepper, sugar, and bay leaf. Rub mixture into pork. Place pork in small baking pan and roast 5 minutes.

2. Meanwhile, in small saucepan, melt jelly over low heat. Brush jelly over pork. Reduce oven to 350°F and roast 30 minutes longer, brushing every 10 minutes with jelly, or until pork is glistening and cooked through.

Nutritional Information
Per serving: 196 calories, 4.2g total fat, 1.4g saturated fat, 1.7g monounsaturated fat, 0.4g polyunsaturated fat, 0.4g dietary fiber, 24g protein, 14g carbohydrate, 67mg cholesterol, 346mg sodium.
Good source of: selenium, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time