Tag Archive for: currants

Pork Tenderloin a la Cassis

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Serves 4

  • 1/4 cup dried currants, hot water to cover
  • 1 cup chicken broth
  • 1 cup beef broth
  • 5 Tablespoons butter, divided
  • 1 10-oz pork tenderloin, trimmed of fat
  • Flour to dredge
  • 1/2 cup crème de cassis
  • 3 Tablespoons red wine vinegar

Preheat oven to 375 degrees. Cover currants with hot water and let stand 30 minutes to plump; then drain. Meanwhile, combine both broths and boil until reduced to 1 cup, about 10 minutes. Melt 2 Tablespoons butter in heavy skillet over medium heat. Season pork with salt and pepper. Coat with flour, shaking off excess. Brown on all sides, about 6 minutes. Transfer to small baking pan (do not clean skillet). Bake pork until thermometer inserted into center registers 155 degrees, about 15 minutes. Tent with foil to keep warm. Meanwhile, pour fat from skillet.

Add currants, cassis, and vinegar to skillet and boil until liquid is reduced by half, scraping up browned bits. Add reduced broth mixture and boil until liquid is reduced to about 1/2 cup and mixture thickens slightly, about 10 minutes.

Remove from heat and whisk in remaining 3 Tablespoons butter. Season to taste with salt and pepper. Slice pork and spoon sauce over to serve.

Accompany with Cooper-Garrod Cabernet Franc

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Pork Tenderloin with Black Currants

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Serves 4

  • 2 cups low-salt chicken broth
  • 2 cups beef broth
  • 1/2 cup dried currants
  • 6 tablespoons unsalted butter
  • 2 10-oz. pork tenderloins, well trimmed
  • Flour for dredging
  • 1 cup cassis liqueur
  • 6 tablespoons red wine vinegar

Combine chicken and beef broths in medium saucepan and boil to reduce by half, about 15 – 20 minutes. Meanwhile, place currants in non-reactive bowl and cover with hot water. Let stand 30 minutes before draining. Preheat oven to 375 degrees. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Season tenderloin with salt and pepper prior to dredging with flour. Shake off excess before adding to skillet. Cook until browned on all sides. Transfer pork to small baking pan. Bake until thermometer inserted into center registers 155 degrees, about 15 – 20 minutes.

Tent with foil. While pork is baking, pour fat from skillet. Add currants, cassis, and red wine vinegar to skillet, scraping up any browned bits. Boil until liquid is reduced by half, about 5 – 10 minutes. Add reduced broth mixture and boil to reduce by half again, or until slightly syrupy, another 5 – 10 minutes. Remove from heat. One by one, whisk in remaining 3 tablespoons of butter, fully incorporating each before adding the next. Season to taste with salt and pepper. Slice pork crosswise by 1⁄2 inch segments. Arrange on plates and spoon sauce over.

Accompany with Cooper-Garrod Cabernet Franc

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