Pork Tenderloin With Cassis Black Currants Recipes

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.

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.

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.