Penny’s Red Currant Glazed Pork Tenderloin
Recipe courtesy of Penny Durant.
- 2 lbs Pork Tenderloin
- Small jar of Red currant jelly
- Salt
- Pepper
- Dry basil
- ½ cup Durant Arbequina Extra Virgin Olive Oil
- 1 cup Heavy whipping cream
- 1 tsp Flour
- 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!
