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Pork Tenderloin with Cassis and Currants Recipe

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This recipe for Pork Tenderloin with Cassis and Currants, by , is from Wyer Family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Tuesday, January 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup dried currants
1 cup canned low-salt chicken broth
1 cup canned beef broth
5 tbl butter
1 10 oz. pork tenderloin - all purpose flour -
1/2 cup creme de cassis liqueur
3 tbl. red wine vinegar

Directions:
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 min.

Preheat oven to 375o. Melt 2 tbl. butter in heavy large skillet over medium-high heat. Season pork with salt & pepper. Coat with flour, shake off excess. Add to skillet. Cook until brown on all sides, about 6 min. Transfer tenderloin to small baking pan (do not clean skillet). Bake pork until thermometer inserted into center registers 145o (about 15 min.) 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, about 5 min. Add reduced broth mixture and boil until liquid is reduced to scant 1/2 cup and mixture is slightly syrupy, about 10 min. Remove from heat. Gradually add remaining 3 tbl. 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 min

 

 

 

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