Currant-Glazed Pork Tenderloin with Red Cabbage and Thyme Dumplings

German flavors abound in this dinner: pork tenderloin red currants, red cabbage, and thyme potato dumplings - perfect for a fall supper.
Course Entree
Keyword Oktoberfest


  • 1/3 cup German red or black currant jelly plus 1 tablespoon
  • 1 tbsp Bavarian beer vinegar or white German vinegar
  • 2 lbs pork tenderloin (one tenderloin)
  • salt and pepper
  • 1 tbsp olive oil
  • 3 cups drained German pickled red cabbage
  • 1 box Bavarian potato dumpling mix 6.8 ounces
  • 2 tsp fresh thyme leaves plus thyme sprigs to garnish


For the tenderloin:

  • Preheat oven to 425° F. In a small bowl, combine 1/3 cup currant jelly and vinegar, and set aside.
  • 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° F, about 15 more minutes. Remove from oven, spoon with remaining glaze and cover with foil. Let stand 15 minutes before slicing.

For 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.

For 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.