Currant Glazed Pork Tenderloin

  • 40 mins
  • 9 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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