Pork Tenderloin With Cassis Black Currants Recipes

JUICY HERBED PORK LOIN WITH CURRANT SAUCE

Steps:

• Pork Loin Directions-------------.
• Set oven to 475 degrees.
• Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.
• Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
• Spread all over pork loin, roll the loin in chopped parsley.
• Cover with plastic wrap and let rest in refrigerator for at least one hour.
• Place on rack in shallow roasting pan.
• Roast in 475 degree oven for exactly 30 minutes.
• Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
• (This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
• As the loin is resting, turn oven temperature down to 325 degrees.
• After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
• 30- 45 minutes, or until the internal temperature reaches 145 degrees.
• Do not overcook!
• Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
• (150-155 degrees) While the loin is resting, begin the currant sauce.
• Currant Sauce Directions-------------.
• Over medium heat, melt jam.
• Whisk in mustard, vinegar, and salt and pepper until smooth.
• Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
• Enjoy!

PORK LOIN WITH CURRANT SAUCE

Steps:

• In a bowl, combine the first six ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gal. resealable plastic bag; add the pork roast. seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork.

PORK TENDERLOIN WITH CASSIS & BLACK CURRANTS

Steps:

• 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.

PORK TENDERLOIN WITH CASSIS AND CURRANTS

Steps:

• Place currants in a small bowl. pour enough warm water over to cover by 1 inch. Let stand 30 minutes. Drain. Set aside. Combine both broths in medium saucepan and boil until reduced to 1 cup, about 10 minutes. Preheat oven to 375 degrees F. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Season pork with salt and pepper. Coat with flour; shake off excess. Add to skillet. Cook until brown on all sides, about 6 minutes. Transfer tenderloin to small baking pan (do not clean skillet). Bake pork until thermometer inserted into center registers 155 degres F, about 20 minutes (mine usually takes closer to 30 minutes). Tent with foil to keep warm. Meanwhile pour fat from the skillet. Add currants, cassis and vinegar to skillet and boil until liquid is reduced by half, scraping up any browned bits, about 5 minutes. Add reduced broth mixture and boil until liquid is reduced to scant 1/2 cup and mixture is slightly syrupy, about 10 minutes. Remove from heat. Gradually add remaining 3 tablespoons of butter, whisking just until melted. Season to taste with salt and pepper. Cut pork crosswise into 1/2 inch thick slices. Arrange pork on plates and spoon sauce over.

PORK TENDERLOIN WITH CASSIS AND CURRANTS

Steps:

• Place currants in small bowl. Pour enough warm water to cover by one inch. Let stand 30 minutes. Drain. Set aside. Combine both broths in a medium saucepan and boil until reduced by half, about 35-40 minutes. Preheat oven to 375 degrees. Melt 4 Tablespoons butter in heavy large skillet over medium high heat. Season pork with salt and pepper. Coat with flour; shake off excess. Add to skillet. Cook until brown on all sides, about 6 minutes. Transfer tenderloin to a small baking pan (do not clean skillet). Bake pork until thermometer inserted into center registers 145 degrees, about 15 minutes (the meat will continue to cook another 10 degrees after it is removed from the oven). Meanwhile, pour fat from skillet. Add currants, cassis and vinegar to skillet and boil until liquid is reduced by half, scraping up any browned bits, about 10-15 minutes. Add reduced broth mixture and boil until liquid is reduced to a scant 1/2 cup and mixture is syrupy, about 10 minutes. Remove from heat. Gradually add remaining 3 Tablespoons butter, whisking just until melted. Season to taste with salt and pepper. Cut tenderloin crosswise into 1/2 inch thick slices. Arrange pork on plates and spoon/drizzle sauce over slices.

PORK TENDERLOIN WITH RHUBARB-CURRANT CHUTNEY

Steps:

• Bring first 6 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants; bring to boil. Reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes. Season chutney with salt. (Chutney can be made 3 days ahead. Cool slightly. Cover and refrigerate. Rewarm before using.)
• Prepare barbecue (medium-high heat). Rub pork with oil and sprinkle with salt and pepper. Grill pork until thermometer inserted into thickest part registers 150°F, turning occasionally, about 20 minutes. Using tongs, transfer pork to cutting board; let pork rest 10 minutes. Cut pork into 1/2-inch-thick slices. Serve with chutney.

BAKED PORK TENDERLOIN WITH CURRANT JELLY AND DIJON

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan on the stove, heat the jelly and the mustard together and make sure it is well blended. Set aside.
• Season the pork with salt and pepper.
• In a heavy pan, brown the tenderloins in butter for about 5 minutes or until browned on all sides.
• Place meat in a shallow baking dish and pour the sauce over the meat.
• Sprinkle with rosemary.
• Bake for about 25 minutes until the pork is slightly pink or longer for well done.
• Slice and serve on a platter garnished with rosemary sprigs.

ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
• Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
• Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
• Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
• Slice the pork tenderloin. Pour the sauce over all.
• Enjoy!

CURRANT GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425 degrees.
• In small bowl combine jelly and vinegar, set aside.
• Rub tenderloin with olive oil, season with salt and pepper.
• Place on rack in shallow roasting pan, roast 20 minutes.
• Spoon some jelly-vinegar glaze over tenderloin.
• Roast until meat thermometer inserted in center of tenderloin registers 160 degrees.
• Remove from oven, spoon with remaining glaze and cover with foil.
• Let stand 15 minutes before slicing.
• NOTE: I served this with a jar of drained red cabbage to which I added 1 tablespoon of the currant jelly, The red cabbage complemented the meal perfectly.