Best Savoury Tenderloin With Red Currant Sauce Recipes

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SAVOURY TENDERLOIN WITH RED CURRANT SAUCE



Savoury Tenderloin With Red Currant Sauce image

Another clipping from the collection, origin unknown. Makes a pleasant tangy main dish suitable for company. Suggested accompaniments are peas with pearl onions and carrots, or medium egg noodles with butter and poppy seeds.

Provided by Cecily Parsley

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb pork tenderloin, well trimmed
1 tablespoon Dijon mustard
1 teaspoon thyme
1/2 teaspoon savory
1/2 teaspoon marjoram
1/2 teaspoon salt
1 pinch frehly ground pepper
1/2 cup chopped fresh parsley
1/3 cup currant jam (red or black) or 1/3 cup jelly (red or black)
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly cracked black pepper

Steps:

  • Tuck under the thin end of the tenderloin to make it an even thickness. throughout.
  • In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsely to entirely coat tenderloin.
  • Place on rack in shallow roasting pan. Roast uncovered in 375° F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160°F Slice into medallions.
  • To make the sauce: In a small pot over medium-low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season to taste with salt and pepper. Pour over sliced tenderloin before serving.

BEEF TENDERLOINS WITH RED WINE SAUCE



Beef Tenderloins with Red Wine Sauce image

Don't wait for your anniversary. Juicy steaks topped with a savory red wine and onion sauce are easy enough for any night, including tonight.

Provided by My Food and Family

Categories     Beef

Time 27m

Yield 4 servings

Number Of Ingredients 7

1/2 tsp. coarse ground black pepper
4 beef tenderloin steaks (4 oz. each), 1-inch thick
1 Tbsp. oil
1/4 cup chopped onion
1/4 cup A.1. Original Sauce
1/4 cup dry red wine
1 tsp. dried marjoram leaves, crushed

Steps:

  • Sprinkle pepper over both sides of steaks; press into steaks to secure.
  • Cook steaks in hot oil in large skillet on medium heat 5 minutes on each side or to until cooked through. Remove steaks from skillet, reserving drippings in skillet; cover to keep warm.
  • Add onion to drippings in skillet; cook and stir on medium-high heat 3 to 4 minutes or until tender. Add steak sauce, wine and marjoram; mix well. Bring to boil. Reduce heat to medium-low; simmer 2 minutes or until thickened. Serve over steaks.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 320 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 3 g, Protein 18 g

PORK MEDALLIONS WITH RED CURRANT SAUCE



Pork Medallions With Red Currant Sauce image

Red current jelly renders the sauce a vibrant crimson though you can use any variety of fruit jelly. This has become DH's favorite meal, he asks for it quite often. I do not mind because it is quick, easy and very tasty. The first time I tried the recipe I made the sauce as well. My family did not care for it, so I now just make the tenderloin. Cooking Light.

Provided by Windy City Girl in

Categories     High Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried rubbed sage
1/8 teaspoon black pepper
1 (1 lb) pork tenderloin, trimmed
cooking spray
1/3 cup red currant jelly
3 tablespoons cider vinegar
2 tablespoons chopped fresh chives

Steps:

  • Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-inch-thick) pieces. Place each between 2 pieces of heavy-duty plastic wrap and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Rub pork with spice mixture.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 3 minutes on each side. Remove pork from pan; keep warm.
  • Add jelly to pan; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; stir in vinegar. Serve sauce with pork, sprinkle with chives.
  • (Serving size is: 2 medallions, 1 tablespoon sauce and 1 1/2 teaspoon chives).
  • Enjoy! 8).

Nutrition Facts : Calories 214.5, Fat 4.1, SaturatedFat 1.4, Cholesterol 73.7, Sodium 358.9, Carbohydrate 20, Fiber 0.5, Sugar 14.4, Protein 23.6

RED CURRANT SAUCE



Red Currant Sauce image

Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Note that it's quite a thin sauce rather than a thick one, aimed at things like rice and battered items that will soak it up, but you could always thicken it with cornflour.

Provided by Peter J

Categories     Sauces

Time 30m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 3

300 g red currants
150 g brown sugar
3 tablespoons malt vinegar

Steps:

  • Combine ingredients in medium saucepan.
  • Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
  • I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.

Nutrition Facts : Calories 92.9, Fat 0.1, Sodium 8, Carbohydrate 23.5, Fiber 1.6, Sugar 20.8, Protein 0.5

HERB CRUSTED PORK TENDERLION WITH RED CURRANT SAUCE



Herb Crusted Pork Tenderlion With Red Currant Sauce image

I have alot of currant bushes hence lots of currant jam and jelly that we can't eat every year. This recipe was too good to pass by. Source Better Homes and Gardens.

Provided by Ceezie

Categories     Pork

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

pork tenderloin
2 -3 teaspoons dijon-style mustard
salt & freshly ground black pepper
1 tablespoon snipped fresh rosemary
2 teaspoons snipped fresh thyme
2 teaspoons snipped fresh sage
1 tablespoon olive oil
1/3 cup red currant jelly
1 tablespoon white wine vinegar
2 teaspoons butter, softened
1 teaspoon prepared horseradish
1/4 teaspoon finely shredded lemon peel
1/2 teaspoon lemon juice
3 cups watercress, tough stems removed

Steps:

  • Trim any fat from meat. Brush meat evenly with Dijon-style mustard. Sprinkle meat with salt and black pepper. In a a shallow dish, combine rosemary, thyme and sage. Roll meat in the mixed herbs, pressing herbs on all sides of meat.
  • In a very large nonstick skillet, brown tenderloin in hot oil over medium-high heat, turning to brown all sides. Transfer tenderloin to a rack in a shallow roasting pan. Roast in a 425 degree F oven for 25 minutes or until an instant-read thermometer inserted in pork registers 155 degrees F. and juices run clear. Remove from oven; cover with foil and let stand 15 minutes (meat temperature will rise to 160 degrees F).
  • For currant sauce: In a small saucepan combine jelly, vinegar, and butter. Heat and stir until jelly is melted. Remove from heat. Stir in horseradish, lemon peel and juice.
  • To serve, line a serving platter with watercress. Slice pork and arrange on top of the watercress; spoon some of the currant sauce over pork. Serve remaining sauce on the side. Makes 4 servings.

Nutrition Facts : Calories 126.7, Fat 5.4, SaturatedFat 1.7, Cholesterol 5, Sodium 39.8, Carbohydrate 20.5, Fiber 0.7, Sugar 14.5, Protein 0.7

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