Amount
Ingredient
Preparation



3/4
pounds
pork

tenderloin, well trimmed



1
tablespoon
mustard

dijon



1
teaspoon
thyme leaves





1/2
teaspoon
savory





1/2
teaspoon
marjoram leaves





1/2
teaspoon
salt





1
x
pepper

freshly ground, to taste



1/2
cup
parsley

fresh, chopped



1/3
cup
jelly

or jam, red or black currant



1
tablespoon
mustard

dijon



1
teaspoon
vinegar

red wine



1
x
salt

pinch



1
x
pepper

to taste

 Tuck under thin end of tenderloin to make 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 parsley to coat tenderloin.  

Place on rack in shallow roasting pan.  Roast uncovered in 375 F. for 3 to 35 minutes or til meat is slightly pink inside and meat thermometer reads 16 F.

To make sauce:  In a small pot, over med low heat, melt jam.  Stir in mustard til smooth.  Stir in vinegar and season with salt and pepper.

Pour over sliced tenderloin.  Serve with peas, carrots and pasta.