pork tenderloin and red currant sauce

Ingredients:

• Juice of 1/2 lemon
• 2 cloves garlic, crushed
• 2 tbsp dijon mustard
• 2 tbsp light soy sauce
• 1/4 cup olive oil
• 1 tbsp honey
• 1 tsp chili powder
• 1 pork tenderloin, butterflied and sliced
  
  Red currant sauce:
• 1/2 cup red currant jam
• 1 tsp red wine vinegar
• 1 tbsp dijon mustard
• salt and pepper to taste

Preparation:

• Mix all the ingredients together in a bowl and marinate the pork slices for at least 1 hour.
• Remove the slices from the marinade and fry in a dry, hot frypan until brown on each side (1-2 minutes).
  
  
• sauce: Melt the jam in a small saucepan over medium heat and stir in the mustard.
• Just before serving, stir in the vinegar, salt and pepper.
  
  
• Serve with Red Currant Sauce.
  

Prepared: 2012-04-18

Makes: 4 servings

Categories: Pork

Recipe Source: adapted from
James Barber Cookbook