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How To make Savoury Tenderloin with Red Currant Sauce
Ingredients
3/4
pound
pork, tenderloin, well trimmed
1
tablespoon
mustard, dijon
1
teaspoon
thyme
1/2
teaspoon
savory
1/2
teaspoon
marjoram
1/2
teaspoon
salt
1
pepper, freshly ground, to taste
1/2
cup
parsley, fresh, chopped
RED CURRANT SAUCE:
1/3
cup
jelly, or jam, red or black currant
1
tablespoon
mustard, dijon
1
teaspoon
vinegar, red wine
1
salt, pinch
1
pepper, to taste
Directions:
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 30 to 35 minutes or til meat is slightly pink inside and meat thermometer reads 160 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.
How To make Savoury Tenderloin with Red Currant Sauce's Videos
How to make Redcurrant Jelly - Tracklements
As well as the UK's first wholegrain mustard, we also introduced savoury jellies to the UK. We make our Redcurrant Jelly from whole fruit, just as you would at home. Take a look behind our factory doors to see how we make our Redcurrant Jelly.
Pork Tenderloin with Port & Blueberry Sauce with Chef Hieni and Christa Engelbrecht, @allofchrista
Christa Engelbrecht @allofchrista, Namibian artist, currently living in Sweden, joins us in the Kitchen.
Made possible by @Mashare Berries Farming Berries (locally produces in Namibia) and @Checkers Namibia and @Silver Spoon Hospitality Academy. Thank you!
#namculcha #foodculcha #silverspoon #food #namibia #culture #chef #healthy #homemade
How to make a delicious & simple Red Wine Sauce (Jus)
I wanted to see if i could make a red wine sauce from store bought shelf stable stock so I made two, One with homemade stock and one with store bought stock.
The results somewhat surprised me!
Ingredients for the store bought Version
- 3L stock, All beef or 2L beef 1L chicken if store bought get the low sodium
- 1 large carrot
- 2 small brown onions
- 1/2 head garlic
- 750ml red wine
- 400ml port or twiny wine
- 1kg beef trim (not to much fat on it)
- cornflour to thicken if needed
- Salt to taste
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How to Cook Perfect Duck Breast | Gordon Ramsay
Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast.
#GordonRamsay #Cooking
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Red Currant Jelly is possible one of the most ancient preserves but no less relevant for that
Historically speaking we have only had set courses within meals for a couple of hundred years, courtesy of the Russians and the Germans.
Prior to that there was a sort of rolling buffet of sweet and savoury items on the table - not 'fancy' food but homegrown, seasonal, and everything would be eaten together instinctively. This is the origin of us now eating red currant jelly and or mint sauce with lamb, apple sauce with pork etc. They are naturally things that go together but in the Middle Ages would have just been part of mixed food on a wooden plate.
I often think that that would be so much nicer - and interesting - and how much easier and less stressful would it have been to share meals with children ......
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#preserving
#redcurrants
#redcurrantjelly
#historicalfood
How To Make | Marcus Wareing's Duck Breast and Cherry Sauce | MasterChef UK
Marcus Wareing gives his step by step guide on how to make
duck breast and cherry sauce from series 10 of MasterChef: The Professionals.
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