Description
A recipe for Currant-Glazed Pork Tenderloin With Red Cabbage & Thyme Dumplings

Ingredients

• 1/3 cup plus 1 tablespoon German red or black currant jelly
  
• 1 tablespoon Bavarian beer vinegar
  
• 1 (2-pound) pork tenderloin
  
• 1 tablespoon olive oil
  
• Salt and pepper
  
• 3 cups drained German pickled red cabbage
  
• 1 (6.8-ounce) box Bavarian potato dumpling mix
  
• 2 teaspoons fresh thyme leaves, plus sprigs to garnish

Preparation
Preheat oven to 425°F. In small bowl, combine 1/3 cup jelly and vinegar; set aside.

Rub tenderloin with olive oil; season with salt and pepper. Place on rack in shallow roasting pan; roast 20 minutes. Spoon some jelly-vinegar glaze over tenderloin. Roast until meat thermometer inserted in center of tenderloin registers 160°F. Remove from oven; spoon with remaining glaze and cover with foil. Let stand 15 minutes before slicing.

While pork is roasting, place cabbage in saucepan on low heat. Cover and cook, stirring occasionally, until hot throughout; stir in 1 tablespoon currant jelly.

Also while pork is roasting, prepare dumplings according to package directions, stirring in thyme before cooking. To serve, slice tenderloin and arrange on platter. Top pork with red cabbage and garnish with fresh thyme sprigs. Serve dumplings in separate bowl.

Nutrition
no information available

Serves
Serves 6

Variations
no information available