Pork Tenderloin With Rosemary And Currant Sauce Recipe
Servings: 8
Ingredients
- 2 pound pork tenderloins
- Dry mustard
- Salt and pepper
- 2 tbsp. butter
- 1 teaspoon rosemary, crushed
- 1/4 c. more butter
- 1/2 c. currant jelly
- 1 tbsp. flour
- 1 c. heavy cream
Directions
- Lightly coat tenderloins with dry mustard, salt and pepper. Brown tenderloins in 2 Tbsp. butter. Sprinkle with 1 tsp. crushed rosemary. Add in and heat the 1/4 c. butter and 1/2 c. currant jelly. Cover and bake in oven at 300 degrees for 40 min.
- Shake together 1 Tbsp. flour and 1 c. heavy cream. Pour over tenderloins. Bake covered for 15 more min. Slice pork into medallions. Place sauce in dish to spoon over individual portions of pork.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 8 servings | |
| Calories 306 | |
| Calories from Fat 146 | 48% |
| Total Fat 16.58g | 21% |
| Saturated Fat 9.69g | 39% |
| Trans Fat 0.02g | |
| Cholesterol 113mg | 38% |
| Sodium 138mg | 6% |
| Potassium 458mg | 13% |
| Total Carbs 15.99g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 10.79g | 7% |
| Protein 23.13g | 37% |
