Pork Tenderloin With Cassis And Currants – Bon Appetit

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Servings: 2 Difficulty: Advanced
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International-style savory and satisfying main that brings home-style flavor to your table
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This International main features Dried currants, Canned low-salt chicken. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Pork Tenderloin With Cassis And Currants – Bon Appetit

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 143.4

Description

This International main features Dried currants, Canned low-salt chicken. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. broth 1 c Canned beef broth 5 tb Butter 1 10-oz pork tenderloin, -trimmed of all fat All purpose flour 1/2 c Creme de cassis liqueur 3 tb Red wine vinegar
  2. Place currants in small bowl.
  3. Pour enough warm water over to cover by 1 inch.
  4. Let stand 30 minutes.
  5. Drain.
  6. Set aside.
  7. Combine both broths in medium saucepan and boil until reduced to 1 C, about 10 minutes.
  8. Preheat oven to 375'F.
  9. Melt 2 T butter in heavy large skillet over medium-high heat.
  10. Season pork with salt and pepper.
  11. Coat with flour; shake off excess.
  12. Add to skillet.
  13. Cook until brown on all sides, about 6 minutes.
  14. Transfer tenderloin to small baking pan (do not clean skillet).
  15. Bake pork until thermometer inserted into center registers 155'F, about 15 minutes.
  16. Tent with foil to keep warm.
  17. Meanwhile, pour fat from skillet.
  18. Add currants, cassis and vinegar to skillet and
  19. boil until liquid is reduced by half, scraping up any browned bits, about 5 minutes.
  20. Add reduced broth mixture and
  21. boil until liquid is reduced to scant 1/2 C and mixture is slightly syrupy, about 10 minutes.
  22. Remove from heat.
  23. Gradually add remaining 3 T butter, whisking just until melted.
  24. Season to taste with salt and pepper.
  25. Cut pork crosswise into 1/2-inch thick slices.
  26. Arrange pork on plates and spoon sauce over.
  27. Bon Appetit/October/94 Scanned & edited by Di Pahl &

Nutrition Facts

Servings 2

Amount Per Serving
Calories 143.4kcal
% Daily Value *
Total Fat 7.2g12%
Saturated Fat 2.0g10%
Cholesterol 53.4mg18%
Sodium 49.2mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 16.2g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetit, baking, boiling, bon, canned, cassis, chicken, currants, dried, international, lowsalt, main, pork, tenderloin, title, with
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