Pork Tenderloin with Cassis & Black Currants
4 tablespoons clarified butter
4 tablespoons vegetable oil
2 pounds pork tenderloin – trimmed of fat
Salt and freshly ground pepper – to taste
3 tablespoons dried black currants (3-4 tablespoons) – soaked in warm water for 30 minutes
3 tablespoons balsamic vinegar
4 ounces Cassis liqueur
1 cup veal stock
1 cup chicken stock
5 tablespoons butter – at room temperature
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.
NOTES : 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.