Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------SOURCE: THE NATIONAL CULINAR---------------------
Second Prize 1991-1992 2 T Grenadine
-Randall Colman, CEC, CCE 1/4 c Dried currants
-Sullivan County 1/4 c Dried apricots, diced
Culinary Association. 1 T Orange zest, chopped fine
6 ea Pork tenderloin, trimmed 1 t Fresh thyme, chopped
20 ea Ounces onions, sliced 1 1/2 c Ritz cracker crumbs
--1/4-inch thick 1 T Fresh rosemary, chopped
1 ea Ounce butter, clarified 2/3 c Grey Poupon Dijon mustard
Salt and white pepper to 2 c Brown sauce (Espagnole)
-taste 3/4 c Grey Poupon Dijon mustard
3 T Sugar 2/3 c Currant jelly
3 T Red wine vinegar 1 c Sour cream
2 ea Ounces red wine

----------------METHOD: BUTTERFLY TENDERLOIN---------------------
Season with salt and Mixture on tenderloins,
-pepper. Sweat onions in -leaving a 1-inch border.
-clarified butter for 5 -Roll tenderloins
Minutes; do not brown. Add And secure with butcher's
-salt, pepper and sugar and -twine. Combine cracker
-continue to -crumbs and
Sweat; do not brown. Add Rosemary. Brush tenderloins
-vinegar, wine, grenadine, -with 2/3 cup Dijon mustard
-currants, -and coat
Apricots and orange zest. With crumb mixture. Roast
-Simmer uncovered for 30 -tenderloins in preheated
-minutes or until -325' oven until
A marmalade consistency is An internal temperature of
-formed. Add thyme and -150' is reached.
-cool. Spread

To make sauce: Combine brown sauce, 3/4 cup Dijon mustard and currant
jelly and bring to a simmer; temper in sour cream. Remove
tenderloins from oven and allow to stand for 5 minutes. Place 2
ounces of sauce on each plate. Remove twine and slice tenderloins
into medallions, fanning out portions on top of sauce.

Submitted By SHERREE JOHANSSON On 10-16-94

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