Pork Tenderloin With Cassis And Currants - cooking recipe

Ingredients

1/2 Cup dried currants
2 Cups canned low-salt chicken broth
2 Cups canned beef broth
10 Tablespoons (or less) unsalted butter
2 10-ounce pork tenderloin, trimmed
All purpose flour
1 Cup creme'de cassis liqueur
6 Tablespoons red wine vinegar

Preparation

Place currants in small bowl. Pour enough warm water to cover by one inch. Let stand 30 minutes. Drain. Set aside. Combine both broths in a medium saucepan and boil until reduced by half, about 35-40 minutes.

Preheat oven to 375 degrees. Melt 4 Tablespoons butter in heavy large skillet over medium high heat. Season pork with salt and pepper. Coat with flour; shake off excess. Add to skillet. Cook until brown on all sides, about 6 minutes. Transfer tenderloin to a small baking pan (do not clean skillet). Bake pork until thermometer inserted into center registers 145 degrees, about 15 minutes (the meat will continue to cook another 10 degrees after it is removed from the oven).

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 10-15 minutes. Add reduced broth mixture and boil until liquid is reduced to a scant 1/2 cup and mixture is syrupy, about 10 minutes. Remove from heat. Gradually add remaining 3 Tablespoons butter, whisking just until melted. Season to taste with salt and pepper.

Cut tenderloin crosswise into 1/2 inch thick slices. Arrange pork on plates and spoon/drizzle sauce over slices.