1. Preheat oven to 425 degrees. 2. In small bowl combine jelly and vinegar, set aside. 3. Rub tenderloin with olive oil, season with salt and pepper. 4. Place on rack in shallow roasting pan, roast 20 minutes. 5. Spoon some jelly-vinegar glaze over tenderloin. 6. Roast until meat thermometer inserted in center of tenderloin registers 160 degrees. 7. Remove from oven, spoon with remaining glaze and cover with foil. 8. Let stand 15 minutes before slicing. 9. NOTE: I served this with a jar of drained red cabbage to which I added 1 tablespoon of the currant jelly, The red cabbage complemented the meal perfectly. ---------------------------------------------------------------------------
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Ingredients
