Pork Tenderloin with Lingonberry Glaze

I can't find Lingonberry preserves so I use "Red Currant Jelly" instead and I still get a very tasty pork recipe. This is from Cooking club.


Ingredients:

PORK

1 tablespoon Italian seasoning
1 teaspoon garlic powder

1 teaspoon coarse salt

1/2 teaspoon pepper

1 1/2 to 1 3/4 lb. pork tenderloin

2 tablespoons olive oil

GLAZE

3/4 cup lingonberry preserves

1/4 cup balsamic vinegar

1 tablespoon honey

1 tablespoon sugar

2 teaspoons chopped fresh thyme

1/2 teaspoon coarse salt

6 fresh sage leaves

Procedure:

1. Heat oven to 350ºF. Combine Italian seasoning, garlic powder, 1 teaspoon salt and pepper in small bowl; rub over pork. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook pork 4 to 5 minutes or until browned on all sides. Place in greased 11x7-inch glass baking dish.

2. Combine all glaze ingredients in small saucepan. Bring to a boil over medium heat; boil 5 minutes or until slightly thickened, stirring frequently. Pour over pork.

3. Bake 25 to 30 minutes or until internal temperature reaches 145°F. to 150°F. Remove pork from baking dish; cover loosely with foil. Let stand 10 minutes. Slice across the grain into 1/2-inch pieces.

4. Stir any juices from pork into glaze in pan. Serve over pork.