Pork Tenderloins with Cassis and Currants

Pork Tenderloins with Cassis and Currants

                                                                                Makes 2 servings

Ingredients

¼ cup dried currants      

1 cup canned chicken broth

1 cup canned beef broth

5 tablespoons butter

2 tablespoons olive oil

1 10- ounce pork tenderloin, trimmed of all fat

All purpose four

½ cup crème de cassis liqueur

3 tablespoons red wine vinegar

Salt & Pepper

 

Directions

Place currants in 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°. Melt 2 tablespoons butter with 2 tablespoons olive oil in a heavy large skillet over medium-high heat. Season pork with salt and then 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°F, 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 any browned bits, stirring 5 minutes. Add reduced broth mixture and boil until liquid is reduced to scant ½ cup and mixture is slightly syrupy, about 10 minutes. Remove from heat. Gradually add remaining 3 tablespoons of butter, whisking, until melted. Season to taste with salt and pepper.

Cut pork crosswise into ½ inch thick slices. Arrange pork on plates and spoon sauce over.