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Recipe
Pork Tenderloin With Rosemary And Currant Sauce Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1145g | |
| Calories 1812 | |
| Calories from Fat 967 | 53% |
| Total Fat 109.56g | 137% |
| Saturated Fat 62.98g | 252% |
| Trans Fat 0.17g | |
| Cholesterol 847mg | 282% |
| Sodium 833mg | 35% |
| Potassium 3733mg | 107% |
| Total Carbs 14.64g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.53g | 2% |
| Protein 185.2g | 296% |
Ingredients Convert Measures
- 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.
