My First Encounter with Red Currant Jelly

Today was a good day. Jason was finally feeling better and I felt like cooking something new and exciting for dinner. I had a pork tenderloin that I wanted to cook but I didn't know what to do. I found this recipe for a marinade....actually, it's a reduction sauce, but I used it as a marinade. It was so good and pretty easy. It made the entire house smell good and I think I'll try it again on beef or maybe even chicken.

The recipe called for red currant jelly. I've seen this in the grocery store before, but it was always one of those jellies that had dust on the top of it, so you knew it wasn't something popular. The jelly by itself is tart and not very sweet at all. I wouldn't want any on toast, but in a marinade it was perfect!!


Red Currant Marinade:
1 shallot, finely diced
1 1/2 cups chicken stock
1 Tablespoon butter
1/2 red currant jelly
2 Tablespoons balsamic vinegar
2 teaspoons fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1/4 teaspoon salt

Directions:
1. Add butter to a saucepan and cook shallots until tender.
2. Stir in chicken broth, jelly, vinegar, thyme, and rosemary then bring to a boil.
3. Cook mixture until it has reduced to 1 1/2 cups (cook about 17 minutes).
4. Remove from heat and stir in 1/4 teaspoon salt.

I cut holes in the pork tenderloin and poured the marinade all over it. Because I had time, I let this marinate for about 5 hours. I poured the meat and all the marinade into a baking dish and cooked at 350 degrees for about 30-40 minutes. It was pretty awesome!