2 tbsp olive oil
Rub:
1/2 tsp dried parsley
1/2 tsp dried thyme
1/4 tsp rosemary
1/4 tsp onion salt
1/4 tsp garlic powder
1/4 tsp kosher salt
1/8 tsp black pepper
1/8 dried marjoram
Sauce:
Reserved pan drippings
1 tbsp butter
1/2 c. Chicken broth
1/4 c. Red currant jelly, to taste.
1 1/2 tbsp Balsamic vinegar
1 tsp orange zest
1/2 tsp parsley
1/4 tsp thyme
1/4 tsp rosemary
Kosher salt and black pepper to taste
Preheat oven to 350 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, marjoram, kosher salt and pepper. Massage the spice mixture evenly over each tenderloin chop.
Heat olive oil in an large skillet and sear the chops until a deep brown. Place the chops on a cookie sheet and put in oven. Check temp a half hour later, if temp is a 140-160 degrees start the sauce.
Using the same skillet, place it over medium high heat on the stove. Stir the butter into the pan drippings until melted. Deglaze the pan with the chicken broth, scrapping up the browned bits from the pan. Stir in jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
Pour sauce over chops.
The recipe was from food.com but I used tenderloin chops, omitted the oregano, and changed the cooking temp down.
