Pork Tenderloin With Cassis & Black Currants
- Ready In:
- 1hr 15mins
- 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
- 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.
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