Pork Tenderloin With Cassis And 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.

MUSTARD-GLAZED PORK TENDERLOIN

Steps:

• Pat the tenderloins dry with paper towels.
• Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
• Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
• Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.