Title: Savoury tenderloin with red currant sauce
 Categories: Pork
      Yield: 2 Servings
 
      1    Pork tenderloin (3/4 lb)
           -well trimmed
      1 tb Dijon mustard
      1 ts Thyme
    1/2 ts Savoury
    1/2 ts Marjoram
    1/2 ts Salt
      1 pn Black pepper, fresh ground
    1/2 c  Fresh parsley, chopped

MMMMM---------------------RED CURRANT SAUCE--------------------------
    1/3 c  Red or black currant jelly
           -OR jam
      1 tb Dijon mustard
      1 ts Red wine vinegar
      1 pn Salt & pepper
 
  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.