| 1 | Tuck under thin end of tenderloin to make even thickness throughout. |
| 2 | In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. |
| 3 | Spread or rub paste all over tenderloin. |
| 4 | Roll in chopped parsley to coat tenderloin. |
| 5 | Place on rack in shallow roasting pan. |
| 6 | Roast uncovered in 375°F. for 30 to 35 minutes or til meat is slightly pink inside and meat thermometer reads 160°F. |
| 7 | To make sauce: in a small pot, over med low heat, melt jam. |
| 8 | Stir in mustard til smooth. |
| 9 | Stir in vinegar and season with salt and pepper. |
| 10 | Pour over sliced tenderloin. |
| 11 | Serve with peas, carrots and pasta. |
