Pork Tenderloin Rosemary
Juicy pork tenderloins glazed with sweet currant jelly and fragrant rosemary, baked to perfection, ideal for elegant dinners or family gatherings with rich, savory flavors.
Ingredients
Instructions
- Trim meat and rub with dry mustard, salt, and pepper.
- Brown the tenderloins in butter in a heavy skillet, then transfer to a baking dish.
- Heat currant jelly in the skillet to loosen drippings, then add 3 tablespoons of butter and simmer until jelly melts.
- Add about 1 teaspoon of rosemary to the jelly mixture and mix well.
- Pour the jelly mixture over the tenderloins and cover the dish.
- Bake at 325°F (160°C) for 1 hour, turning the tenderloins once during cooking.
- Mix 2 tablespoons of flour with 1 cup of half and half to create a smooth mixture.
- Pour the flour and half-and-half mixture over the meat and cover again.
- Bake for an additional 45 to 60 minutes, until the meat is tender and the gravy is warm.
- Slice the tenderloins into 1/2-inch slices and serve with the warm gravy.
Tips & Substitutions
For a twist, try using dijon mustard instead of dry mustard for a tangier flavor. If you don't have currant jelly, apricot preserves work well as a substitute. Make sure to sear the pork thoroughly for a delicious caramelized crust. Pairing this dish with roasted vegetables or mashed potatoes can enhance the meal experience. For dessert, consider serving Butterscotch Sponge Pie for a delightful finish.
Serving Suggestions
Serve the sliced pork tenderloin with the warm gravy drizzled over it. This dish pairs wonderfully with creamy mashed potatoes or roasted seasonal vegetables. A fresh salad, like Avocado-Cottage Cheese Salad, can add a light touch to the meal. For a complete dinner experience, consider serving a slice of Black Walnut Or Pecan Pound Cake as a dessert.
Storage & Reheating
Leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven at 325°F (160°C) until heated through, or use the microwave in short intervals. Make sure to add a splash of broth or water to prevent it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Tenderloin Rosemary contains roughly 185 calories, with 0g protein, 1g carbohydrates, and 20g fat. Note that it is relatively high in sodium, at 1163mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of jelly instead of currant jelly?
Yes, you can substitute currant jelly with other fruit preserves like apricot or raspberry for a different flavor profile. Just ensure that the jelly you choose complements the savory notes of the dish.
How do I know when the pork is cooked properly?
The best way to check if the pork tenderloin is done is to use a meat thermometer. It should read 145°F (63°C) in the thickest part. Allowing it to rest for a few minutes after cooking will also help retain the juices.
Can I prepare this dish in advance?
Absolutely! You can prepare the pork tenderloin up to the baking step and refrigerate it for a few hours or overnight. Just bring it to room temperature before baking, or adjust the cooking time accordingly if starting from cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).