Currant Glazed Pork Tenderloin


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.




20 min


20 min


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