AND I certainly hope my Aunt Dawn does not mind me sharing this recipe, but it seems to be a popular request already! And if I wasnt allowed to share I could never share anything...she literally is the one who inspires me to cook and bake and try new things.
Let me tell you... this is a great pork recipe that produced the most tender pork loin ever.
Preheat your oven to 350 degrees
1 pork tenderloin
Olive oil
½ c. Butter
8 oz. Blk Currant Jelly or red
Sm. Carton Heavy cream
Dried mustard
Rosemary
Salt and pepper
Flour
Rub tenderloin with salt/pepper/dried mustard
Brown in a little olive oil (about 2 or 3 minutes each side)
In the meantime melt butter and jelly
After meat is browned place it in baking dish or 13x9 glass pan. Pour jelly/butter liquid over tenderloin, sprinkle w/ 3 tsp.
rosemary. Cover and bake for 45 minutes. DO NOT uncover.
After 45 minutes mix 1 TBSP flour w/ a bit of heavy cream (I would say a 1/4
c). Pour into tenderloin pan, stir and add remaining heavy cream. (You may need to move
tenderloin around to ensure it mixes properly. Make sure to completely mix the cream with the jelly/butter liquid.) Before placing back in the oven baste the pork with liquid.
Cook another 15 or 20 minutes. I cooked covered for about 10
minutes and uncovered another 10 after basting again. Truthfully cook to your
desired temperature.
Side note: You can use red currant, but if you can find
black it looks better. I had a hard time finding black jelly, but World Market had
the preserves (so it has some of the fruit but we thought the fruit added
a nice touch and flavor).
Truthfully, this was my first attempt at a pork tenderloin AND it was super easy...
