Savoury Tenderloin with Red Currant Sauce
Elevate your dinner table with this elegant and flavourful Savoury Tenderloin with Red Currant Sauce! Perfectly seared and oven-roasted pork tenderloin is seasoned to perfection, then paired with a luscious red currant sauce made from sweet red currant jelly, rich chicken stock, balsamic vinegar, and fresh thyme. Finely chopped shallots bring depth to the sauce, while an optional garnish of fresh red currants adds a burst of color and tangy flair. This recipe combines quick prep, refined flavors, and a stunning presentation, making it ideal for special occasions or an indulgent weeknight meal. Ready in just 45 minutes, this versatile dish serves four and pairs beautifully with roasted vegetables, creamy mashed potatoes, or a simple green salad. If you're searching for a recipe that balances simplicity and sophistication, this tenderloin is sure to impress!
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Recipe Information
Ingredients
- 1 piece (about 1 lb) Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 small, finely chopped Shallots
- 0.5 cup Red currant jelly
- 0.25 cup Chicken stock
- 1 tablespoon Balsamic vinegar
- 1 teaspoon (leaves only) Fresh thyme
- 0.25 cup Fresh red currants (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloin dry with paper towels. Season it evenly with salt and black pepper on all sides.
Heat a large oven-safe skillet over medium-high heat. Add olive oil to the skillet, ensuring it coats the surface evenly.
Sear the pork tenderloin in the skillet for 3-4 minutes on each side, until golden brown. Remove it from the skillet and set it aside temporarily.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the chopped shallots. Cook for 2-3 minutes until the shallots are soft and fragrant.
Add the red currant jelly, chicken stock, balsamic vinegar, and fresh thyme to the skillet. Stir to combine, and let the mixture simmer for 2-3 minutes, allowing the jelly to dissolve and the ingredients to meld.
Return the seared pork tenderloin to the skillet, spooning some of the sauce over the top to coat. Transfer the skillet to the preheated oven.
Roast the tenderloin for 15-20 minutes or until the internal temperature reaches 145°F (63°C) for medium doneness.
Carefully remove the skillet from the oven and transfer the pork tenderloin to a cutting board. Let it rest for 5-7 minutes before slicing.
While the pork rests, place the skillet with the sauce back on the stovetop over low heat to warm it slightly. Adjust seasoning with additional salt and pepper, if needed.
Slice the pork tenderloin into 1/2-inch thick medallions. Arrange them on a serving platter, and drizzle the red currant sauce over the top. Garnish with fresh red currants, if using.
Serve immediately and enjoy this flavourful and elegant dish!
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 19.7 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 592 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
