Damned, forgot to post the pork tenderloin recipe. Sorry about that. I
think I got it off of cooks.com last year, or the year before.
PORK TENDERLOIN WITH ROSEMARY AND
CURRANT SAUCE
2 lb. pork tenderloins
Dry mustard
Salt and pepper
2 tbsp. butter
1 tsp. rosemary, crushed
1/4 c. more butter
1/2 c. currant jelly (Try to hit Barb Schaller up for some 😉
1 tbsp. flour
1 c. heavy cream
Lightly coat tenderloins with dry mustard, salt and pepper. Brown
tenderloins in 2 tablespoons butter. Sprinkle with 1 teaspoon crushed
rosemary. Add and melt the 1/4 cup butter and 1/2 cup currant jelly. Cover
and bake in oven at 300 degrees for 40 minutes.
Shake together 1 tablespoon flour and 1 cup heavy cream. Pour over
tenderloins. Bake covered for 15 more minutes. Slice pork into medallions.
Place sauce in dish to spoon over individual portions of pork.
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