Herb Crusted Pork Tenderloin with Red Currant Sauce

*Grey Poupon Dijon Mustard, 2.5 tsp (remove)
Salt, 1 dash (remove)
Pepper, black, 1 dash (remove)
Rosemary, 1 tbsp (remove)
Thyme, fresh, 2 tsp (remove)
Sage, ground, 1 tsp (remove)
*Currant Jelly, 3 tbsp (remove)
*Heinz White Wine Vinegar, 4 tsp (remove)
Butter, salted, .5 pat (1" sq, 1/3" high) (remove)
*Horseradish, 1 tsp (remove)
Lemon Peel, .25 tsp (remove)
Watercress, 3 cup, chopped (remove)
Pork Tenderloin, 16 oz (remove)
*Lemon Juice, .2 fl oz

Trim any fat from tenderloin.Brush meat evenly withDijon mustard. Sprinkle with salt and pepper. In a shallow dish, combine rosemary, thyme and sage. Roll mean in the mixed herbs on all sides of the meat. In large nonstick skillet brown tenderloin all sides. Transfer to a rack in a shallow roasting pan. Roast in 425 oven about 25 minutes or until an instand read thermometer inserted in pork reads 155 and juices run clear. Cover with foil and let stand 15 mins. For currant sauce, In a small saucepan stir together the jelly, vinegar and butter. Heat and stir until jelly is melted. Remove from heat. Stir in horseradish, lemon peel and lemon juice. To serve, line platter with watercress. Slice the roasted pork and arrange on top of the watercress; spoon some over pork. Serve remaining sauce on the side.

Number of Servings: 4

Recipe submitted by SparkPeople user GRANNY2.