Lamb Tenderloin with Elderberry Currant Glaze

This is a flavor bomb. The tartness of the currants, sweetness of the elderberry jelly from Erin’s Elderberries, earthiness of the lamb from American Heritage, and the spice of the guajillo chili. Then the addition of the balsamic vinegar brings all the flavor together. I hope you like it.

16 ounce lamb tenderloin (American Heritage Farm)
1 teaspoon Old Bay seasoning
1/2 teaspoon guajillo chili powder
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 shallot, diced
12 ounces currants, thawed
6 ounces elderberry jelly (Erin’s Elderberries)
3 tablespoons balsamic vinegar

Oil for cooking.

In a sauce pan on medium low, add elderberry jelly, balsamic, and currants and cook for 10 minutes.

Cut silver skin and fat away from lamb.

Coat lamb with Old Bay, garlic powder, guajillo , and pepper.

Add oil to skillet on medium with shallots; let cook for 4 minutes.

Up heat to medium high and brown lamb on both sides for two minutes.

Add the currant elderberry mix to skillet; cook for 6 minutes turning occasionally to coat lamb.

Remove from pan and let rest for 10 minutes.

Coat center of plate with pan sauce.

Fan lamb around sauce and serve.

Slice and serve.

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