Drink.  Learn.  Laugh.  Repeat.

Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 326,719 strong:

Register Today!

Pork Tenderloin With A Black Currant Cabernet Reduction

Serves 4 as an entree.

Level of difficuly: easy

Ingredients:

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

Instructions

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.

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog DesBarres Manor Inn.


If you liked this recipe, you may also like these pork and wine recipe pairings:

Return to Recipes

WANT TO LEARN HOW TO

PAIR WINE
& FOOD?

Join me in a free online video class to learn the secrets to perfect pairings.

Wine of the Week

As featured on  

CTV Wine of the Week!

Batasiolo Red Wine
Cru Barolo Boxed Set 2015,
Piedmont D.O.C.G. ...

Natalie MacLean

Natalie MacLean offers North America's most popular online wine and food pairing classes. She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, both selected as one of Amazon's Best Books of the Year.

Join 326,719 thirsty wine lovers who get access to all of her wine reviews by becoming a member of her site. Take a free online pairing class with her here.

FEEL LOST IN THE

LCBO?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a feisty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  

337,621

WINE
REVIEWS

326,719

ACTIVE
MEMBERS
Winner World's Best Drink Writer
WFour-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award