German flavors abound in this dinner: pork tenderloin red currants, red cabbage, and thyme potato dumplings - perfect for a fall supper.
- 1/3 cup German red or black currant jelly plus 1 tablespoon
- 1 tablespoon Bavarian beer vinegar or white German vinegar
- 2 pounds pork tenderloin (one tenderloin)
- salt and pepper
- 1 tablespoon olive oil
- 3 cups drained German pickled red cabbage
- 1 box Bavarian potato dumpling mix 6.8 ounces
- 2 teaspoons 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.