Pork tenderloin with cassis and currants - bon appetit

Yield: 2 servings

Measure Ingredient
¼ cup Dried currants
1 cup Canned low-salt chicken broth
1 cup Canned beef broth
5 tablespoons Butter
1 \N 10-oz pork tenderloin, trimmed of all fat
\N \N All purpose flour
½ cup Creme de cassis liqueur
3 tablespoons Red wine vinegar

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 C, about 10 minutes.

Preheat oven to 375'F. Melt 2 T 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 small baking pan (do not clean skillet). Bake pork until thermometer inserted into center registers 155'F, about 15 minutes. 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 minutes. Add reduced broth mixture and boil until liquid is reduced to scant ½ C and mixture is slightly syrupy, about 10 minutes. Remove from heat. Gradually add remaining 3 T butter, whisking just until melted. Season to taste with salt and pepper.

Cut pork crosswise into ½-inch thick slices. Arrange pork on plates and spoon sauce over.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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