Entree-- Currant-glazed Pork Tenderloin with Red Cabbage and Thyme Dumplings

Ingredients
1/3 cup + 1 tablespoon German red or black currant jelly
1 tablespoon Bavarian beer vinegar or white German vinegar
1 (2-pound) pork tenderloin
Salt and pepper
1 tablespoon olive oil
3 cups drained German pickled red cabbage
1 (6.8-ounce) box Bavarian potato dumpling mix
2 teaspoons fresh thyme leaves, plus thyme sprigs to garnish

Preparation

For 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 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 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 .Serves 6