CURRANT-GLAZED PORK TENDERLOIN
WITH RED CABBAGE AND THYME DUMPLINGS

FOR THE CURRANT GLAZE:
1/3 cup plus 1 tablespoon German red or black currant jelly, divided use
1 tablespoon Bavarian beer vinegar or white German vinegar
FOR THE TENDERLOIN:
1 (2 pound) pork tenderloin
Salt and pepper
1 tablespoon olive oil
FOR THE RED CABBAGE:
3 cups drained German pickled red cabbage
FOR THE DUMPLINGS:
1 (6.8-ounce) box Bavarian potato dumpling mix
2 teaspoons fresh thyme leaves, plus thyme sprigs to garnish

Preheat oven to 425 degrees F.

TO PERPARE THE CURRANT GLAZE:
In a small bowl, combine 1/3 cup currant jelly and vinegar, and set aside.

TO PREPARE THE TENDERLOIN:
Season tenderloin all over with salt and pepper, and rub with olive oil. Place on a rack in a shallow roasting pan.

Roast 20 minutes.

Spoon some glaze over tenderloin. Roast until a meat thermometer inserted in the center of tenderloin registers 160 degrees F., about 15 more minutes.

Remove from oven, spoon with remaining glaze and cover with foil. Let stand 15 minutes before slicing.

TO PREPARE THE RED CABBAGE:
While pork is roasting, place cabbage in a saucepan on low heat. Cover and cook, stirring occasionally, until hot throughout; stir in 1 tablespoon currant jelly.

TO PREPARE THE POTATO DUMPLINGS:
While pork is roasting, prepare dumpling mix according to package directions, stirring in fresh thyme before cooking. (Most mixes require 5 to 10 minutes to prepare and 20 minutes to boil.)

TO SERVE:
Slice tenderloin and arrange on a platter. Top pork with red cabbage and garnish with fresh thyme sprigs. Serve dumplings in a separate bowl.

Servings: 6
Source: the German Agricultural Marketing Board