Tag Archive for: tenderloin

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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Plank-Roasted Beef Medallions with Rosemary Sauce

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  • 6 beef tenderloin medallions (approx. 5 oz. each)

Marinade:

  • 1 c. olive oil
  • 1⁄2 c. dry red wine
  • 1 Tbsp. garlic, finely chopped
  • 2 tsp. Dijon mustard
  • 1 tsp. dried rosemary, crushed
  • 1 tsp. salt
  • 1⁄2 tsp. freshly ground pepper

Sauce:

  • 2 c. beef broth
  • 1 sprig fresh rosemary
  • 2 tsp. finely chopped garlic
  • 1⁄4 c. dry red wine
  • 2 tsp. cornstarch, dissolved in 1 Tbsp.
  • water
  • Salt and freshly ground pepper to taste

Soak a cedar roasting plank. Mix marinade ingredients in large Ziploc. Add the beef; turn to coat. Refrigerate for 1 hour. Heat oven and plank to 350 degrees. Remove beef from marinade; arrange in center of heated plank. Roast 20-25 minutes until desired doneness or internal temperature reaches 160 degrees.

Prepare sauce in a medium-size saucepan. Combine beef broth, fresh rosemary, garlic and wine; bring to a boil, then reduce heat to low. Partially cover and cook 20 minutes. Bring sauce back to a boil; whisk in dissolved cornstarch and cook until slightly thickened. Salt and pepper to taste. Strain through a fine mesh sieve. Spoon sauce over tenderloin when plated and garnish with fresh rosemary to serve.

Reprinted by permission: “Savory Flavors with Wood” – www.naturescuisine.com (out of print)

Accompany with Cooper-Garrod Merlot

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