Emerald Isle Pork Tenderloin
4 Tbs olive oil (divided)
4 Tbs course Dijon Mustard
2 Tbs Irish Whiskey
2 Tbs fresh Rosemary (minced)
4 Tsp Fresh Garlic (minced)
1 1/2 lbs Pork tenderloin
1/2 Tsp Salt
1/2 Tsp Pepper
3/4 cup dry white wine
2 Tbs Black Current Jam
2 Tbs butter (cut in small pieces)
Preheat oven to 350 degrees Fahrenheit.
Combine 2 Tablespoon oil, mustard, whiskey, rosemary and garlic in a small bowl and form into a paste.
Rinse the tenderloin and wipe dry with a paper towel.
Season the pork with salt and pepper, spread paste over both sides, cover and marinade 30 at room temperature or 2-3 hours in the refrigerater.
Heat 2 tablespoon of oil in a ovenproof skillet, over relatively high heat, brown pork, turning every 30 seconds for 4 minutes.
Place skillet in the oven and cook for 20 minutes. Remove to serving plate and keep warm.
Drain excessive fat from skillet add wine; cook and stir about 5 minutes scrapping up brown bits from the bottom of the skillet. stir in jam and any accumulated pork juices; stir until well blended. remove from heat; stir in butter until melted, serve sauce over pork.