Roasted Pork Tenderloin With Balsamic-Red Currant Sauce
INGREDIENTS
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1 lb pork tenderloin
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2 tablespoons olive oil
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1/2 teaspoon dried parsley
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1/2 teaspoon dried thyme
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1/4 teaspoon rosemary
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1/4 teaspoon onion salt
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1/4 teaspoon garlic powder
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1/4 teaspoon kosher salt
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1/8 teaspoon dried marjoram
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1/8 teaspoon fresh ground black pepper
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reserved pan dripping
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1 tablespoon butter
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1/2 cup chicken broth
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1/4 cup red currant jelly, to taste
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1 1/2 tablespoons balsamic vinegar
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1 teaspoon orange zest
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1/2 teaspoon parsley
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1/4 teaspoon thyme
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1/4 teaspoon rosemary
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kosher salt, to taste
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fresh ground black pepper, to taste
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