Pork Tenderloin with Cumberland Sauce

Yield: 8 servings

Ingredients

Rind of 2 large lemons

8 cloves garlic, quartered

1 cup fresh parsley leaves

1/2 cup olive oil

2 teaspoons salt

2 teaspoons pepper

4 (3/4 lb.) pork tenderloins

Cumberland Sauce

2 1/2 cups port wine, divided

1 jar (10-1/2 oz.) red currant jelly

2 tablespoons grated orange rind

2/3 cup fresh orange juice

3 tablespoons brown sugar

1 1/2 tablespoons grated fresh ginger

2 teaspoons dry mustard

1/4 teaspoon salt

1/4 teaspoon ground red pepper

2 tablespoons cornstarch

Directions:

Pork: Process lemon rind, garlic, parsley, olive oil, salt and pepper in a blender until finely chopped. Pour into a large heavy-duty ziptop plastic bag; add tenderloins, turning to coat. Seal and chill 30 minutes, turning once.

Cook tenderloins, 2 at a time, in a large skillet over medium-high heat 5 minutes on each side or until browned. Place tenderloins on a rack in a 15x10-inch jellyroll pan. Bake at 375 F. for 15 minutes. Let stand 10 minutes.

Slice and serve with Cumberland Sauce.

Cumberland Sauce: Bring 1-1/2 cups port wine, jelly, orange rind, orange juice, brown sugar, ginger, dry mustard, salt and red pepper to a boil in a large saucepan. Reduce heat; simmer for 20 minutes, stirring often. Blend remaining 1 cup port wine and cornstarch until smooth; add to hot mixture. Bring to a boil over medium heat; boil, stirring constantly, 1 minute. Pour over pork tenderloins.

Please note that some ingredients and brands may not be available in every store.

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