Pork Tenderloin With A Black Currant Cabernet Reduction

Serves 4 as an entree.

Level of difficuly: easy


8 3oz Medallions of Pork Tenderloin
2 Tbsp Olive Oil
Salt and Freshly Ground Pepper
1/4 Cup Beef Stock
1/4 Cup Cabernet Sauvignon
2 Tbsp Black Currants
2 Tbsp Black Currant Jam
1 Tsp Brown Sugar
1 Tbsp Chopped Chives


Preheat oven to 400F/200C

Heat olive oil in a large skillet over high heat. Season the medallions with salt and pepper. Add pork to skillet, be sure not to over crowd the pan to ensure that the meat browns properly (About 2 minutes per side). Transfer pork to a baking dish, bake 15-17 minutes or until just a hint of pink remains in the pork.

For the sauce, deglaze the skillet with the cabernet sauvignon, reduce for 2 minutes and add remaining ingrediants. Reduce until the consistency is syrup-like, adjust seasoning if necessary.

Chef’s Note: Cabernet grapes are naturally fresh and fruity, allowing them to mix well with the black currants and match perfectly with roast pork.

This recipe was created by Shaun Zwarun, Executive Chef at DesBarres Manor Inn, an 1837 luxury historic inn in the seacoast village of Guysborough, Nova Scotia. Call 902-533-2099.

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