Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pork tenderloin (3/4 lb)
-well trimmed
1 tb Dijon mustard
1 ts Thyme
1/2 ts Savoury
1/2 ts Marjoram
1/2 ts Salt
1 pn Black pepper, fresh ground
1/2 c Fresh parsley, chopped

-----------------------------RED CURRANT SAUCE-----------------------------
1/3 c Red or black currant jelly
-OR jam
1 tb Dijon mustard
1 ts 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 sliced tenderloin. Serve with peas, carrots and pasta.

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