Imagine a dish that transforms an ordinary dinner into a gourmet experience: a perfectly seared, juicy pork tenderloin glazed with a tantalizing red currant sauce that balances sweet, tangy, and savory notes. This French-inspired recipe is not just a meal, but a culinary journey that promises to elevate your cooking skills and impress even the most discerning food lovers. Whether you're planning a romantic dinner or a special family meal, this Savoury Tenderloin with Red Currant Sauce will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1/2 cup red currant jelly
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp rosemary, chopped
- Salt and pepper to taste
Instructions
- Remove the pork tenderloin from refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking.
- Preheat the oven to 425°F (218°C). Pat the tenderloin dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
- Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil and sear the tenderloin for 2-3 minutes on each side until a golden-brown crust forms.
- In a small bowl, mix red currant jelly, balsamic vinegar, minced garlic, and chopped rosemary to create the sauce.
- Pour half of the red currant sauce over the tenderloin, ensuring it's evenly coated.
- Transfer the skillet with the tenderloin to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from oven and let the meat rest for 5-7 minutes, which allows juices to redistribute and ensures a tender result.
- Slice the tenderloin against the grain and drizzle with remaining red currant sauce before serving.
Tips
- Temperature is Key: Always let your meat come to room temperature before cooking to ensure even heat distribution.
- Pat Dry for Perfect Searing: Use paper towels to remove moisture from the tenderloin, which helps create a beautiful golden-brown crust.
- Use an Instant-Read Thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F (63°C).
- Let It Rest: Allowing the meat to rest after cooking is crucial for retaining juices and ensuring a tender result.
- Slice Against the Grain: This technique helps break down muscle fibers, making each bite more tender and easier to chew.
- Customize Your Sauce: Feel free to experiment with different herbs or add a touch of red wine to the red currant sauce for extra depth of flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 28g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 85mg
