Currant Glazed Pork Tenderloin
Ingredients
| 1 and 1/2 lb pork tenderloin | ||
| 2 tsp vegetable oil | ||
| 1/2 onion, chopped | ||
| 10 oz of currant or black cherry jelly | ||
| 1/4 cup red wine vinegar | ||
| 2 tsp soy sauce | ||
| 1 tsp ground ginger | ||
| 1/2 tbs corn starch | ||
| 1 tbs water |
- Preheat oven to 425 degrees.
- In a large skillet, heat oil over medium-high heat.
- Brown pork on all sides, then transfer to a 9×13 baking dish and place in the oven.
- Add the onion to the skillet and cook over medium heat until tender.
- Stir in jelly, vinegar, soy sauce and ginger.
- Mix cornstarch with water in a small container.
- Bring mixture in the skillet to a boil, then stir in the cornstarch.
- Reduce heat and cook until mixture thickens.
- Glaze the pork with the sauce and reserve and keep warm any remaining sauce to serve with the pork.
- Continue to bake roast until it reaches an internal temperature of 145 degrees. About 20-30 minutes.
- Allow the pork to rest for several minutes before slicing.
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