Dijon-Herb Pork Roast
Ingredients
- 3 lb boneless pork tenderloin (2 tenderloins)
- 2 tsp minced fresh parsley or ½ tsp dried parsley flakes
- 2 tsp minced fresh rosemary leaves or ½ tsp dried rosemary leaves, crushed
- 2 tsp minced fresh thyme leaves or ½ tsp dried thyme leaves, crushed
- 1 Tbsp vegetable oil
- ½ cup red currant jelly or apple jelly
- ¼ cup Dijon mustard
- 1 cup chicken stock
- 1 Tbsp 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 Tbsp 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. Cook until the mixture boils and thickens. Stir in additional fresh parsley (2 Tbsp), if desired. Serve with the pork.
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