Ingredients
3 pounds boneless pork tenderloin (2 tenderloins)2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes2 teaspoons minced fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried thyme leaves, crushed1 tablespoon vegetable oil0.5 cup red currant jelly or apple jelly0.25 cup Dijon-style mustard1 cup Swanson® Chicken Stock1 tablespoon cornstarch
Instructions
Heat the oven to 400°F. While the oven is heating, season the pork as desired. Rub the pork with the parsley, rosemary and thyme.Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook until well browned on all sides. Remove the pork to a roasting pan.Stir the jelly and mustard in a small bowl. Brush 3 tablespoons jelly mixture on the pork.Roast the pork for 25 minutes or until cooked through. Remove from the oven, cover and let stand for 10 minutes before slicing.While the pork is roasting, add the stock to the skillet and heat over medium-high heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the remaining jelly mixture and the cornstarch and cook until the mixture boils and thickens. Stir in additional fresh parsley (2 tablespoons), if desired. Serve with the pork.
