Pork Tenderloin With Cassis & Black Currants

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons clarified butter or 4 tablespoons vegetable oil
  • 2
    lbs pork tenderloin, trimmed of fat
  • salt & freshly ground black pepper, to taste
  • 3
    tablespoons dried black currants, soaked in warm water for 30 minutes (3-4 tablespoons)
  • 3
    tablespoons balsamic vinegar
  • 4
    ounces cassis liqueur
  • 1
    cup veal stock or 1 cup chicken stock
  • 5
    tablespoons butter, at room temperature
Advertisement

DIRECTIONS

  • To make clarified butter, melt over low heat and reserve yellow liquid, discarding the milky residue in the pan. The yellow liquid is the clarified butter.
  • You may substitute raisins for currants in this recipe.
  • Preheat oven to 370 degrees.
  • In a large skillet, heat clarified butter over medium heat.
  • Season the pork loin with salt and pepper, brown slightly on all sides.
  • Transfer pork to an oven-proof dish and bake, uncovered for 15 minutes.
  • Pour excess butter from skillet.
  • Add currants, vinegar and Cassis; bring to a boil over medium heat, scraping to dissolve any brown bits.
  • Cook until liquid is reduced by half.
  • Add the stock and again reduce by half.
  • Whisk in butter, 1 tablespoons at a time, until the sauce thickens.
  • Remove pork from oven and allow to stand 10 minutes.
  • To serve, slice into 1/2" slices, arrange on individual plates and spoon sauce over slices.
Advertisement