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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Brush pork evenly with mustard, sprinkle with salt and black pepper. In a a shallow dish, combine rosemary, thyme and sage. Roll the pork in the mixed herbs, pressing herbs on all sides of meat.
Heat oil in a very large nonstick skillet over medium-high heat. Add pork, turning to brown all sides. Transfer to a rack in a shallow roasting pan. Roast for 25 minutes or until an instant-read thermometer inserted in the pork registers 155°F and juices run clear. Remove from oven; cover with foil and let stand 15 minutes (meat temperature will rise to 160°F).
Meanwhile, in a small saucepan, combine jelly, vinegar and butter. Heat and stir until jelly is melted. Remove from heat. Stir in horseradish, lemon zest and juice.
To serve, line a serving platter with watercress. Slice pork and arrange on top of the watercress; spoon some of the currant sauce over pork. Serve remaining sauce on the side.