Tuesday, May 29, 2012

Pork with Cassis and Currants

This recipe comes as part of a general attempt to cook down the freezer. It's a fruit sauce, but not overly sweet and works quite nicely with the pork.

Pork with Cassis and Currants (from Stop and Smell the Rosemary)

1/3 cup dried currants
1 cup chicken broth
1 cup beef broth
1 pork tenderloin
all-purpose flour
2 tbsp + 3 tbsp unsalted butter
1/2 cup creme de cassis
3 tbsp red wine vinegar

1. Soak currants in warm water 30 minutes. Drain and set aside.
2. Combine broths in medium saucepan. Boil until reduced to 1 cup, 12 minutes. Set aside.
3. Preheat oven to 375.
4. Coat pork with flour, shaking off excess.
5. Melt 2 tbsp butter in skillet over medium-high heat. Add pork and brown on all sides.
6. Transfer pork to roasting pan. Bake 15 - 20 minutes or until meat registers 145F. Tent with foil to keep warm and set aside.
7. Drain grease from skillet. Add currants, creme de cassis, and vinegar. Boil until liquid is reduced by 1/2, 5 minutes.
8. Add reduced broths. Boil until mixture is syrupy, 12 minutes. Remove from heat.
9. Whisk in 3 tbsp butter. Season with salt and pepper.
10. Cut pork into slices, top with sauce, and serve.

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