Iron Skillet's Currant Glazed Pork Tenderloin


  • 1 each 2 lbs pork Tenderloin or 2 lbs of pork loin
  • 1/3 cup Currant Jelly, red or black
  • 1 tbsp Bavarian Beer Vinegar or White German Vinegar
  • salt and pepper to taste
  • Olive oil as needed


  1. Preheat oven to 425 degrees. In a small bowl combine currant jelly and vinegar. Set aside.

  2. Season Tenderloin all over with olive oil, salt and pepper. Place on a rack in shallow roasting pan and roast for 20 min.

  3. Spoon glaze over pork and roast until desired temperature. Remove from oven and spoon over remaining glaze and cover with foil. Let stand 10 to 15 min. before slicing.
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