18 Dec Penny’s Red Currant Glazed Pork Tenderloin
Recipe courtesy of Penny Durant.
Preheat oven to 350.
Salt and pepper all sides of the pork tenderloin and quickly sear on high heat with a touch of olive oil.
Mix the small jar of jelly with 1/2 cup olive oil.
Sprinkle dried basil over tenderloin then pour over the olive oil and red currant mixture.
Bake uncovered for 40 to 50 minutes, baste occasionally.
Pour 1 cup of cream mixed with flour over the meat and cook for an additional 10 minutes.
Remove tenderloin and stir gravy over direct heat for a few minutes. Pour gravy over meat. Serve with rice and enjoy!
Ingredients
Directions
Preheat oven to 350.
Salt and pepper all sides of the pork tenderloin and quickly sear on high heat with a touch of olive oil.
Mix the small jar of jelly with 1/2 cup olive oil.
Sprinkle dried basil over tenderloin then pour over the olive oil and red currant mixture.
Bake uncovered for 40 to 50 minutes, baste occasionally.
Pour 1 cup of cream mixed with flour over the meat and cook for an additional 10 minutes.
Remove tenderloin and stir gravy over direct heat for a few minutes. Pour gravy over meat. Serve with rice and enjoy!