Pork with Cassis and Currants

• 13 cups Dried Currants
• 1 cup Chicken Broth
• 1 cup Beef Broth
• 1- 1/2 pound Pork Tenderloin
• 3 Tablespoons All-purpose Flour
• 5 Tablespoons Unsalted Butter, Divided
• 1/2 cups Creme De Cassis
• 3 Tablespoons Red Wine Vinegar
• Salt And Pepper, to taste

1. Soak currants in warm water for 30 minutes.
2. Drain and set aside.
3. Combine chicken and beef broths in a medium saucepan.
4. Boil until reduced to 1 cup, about 15 minutes.
5. Set aside.
6. Preheat oven to 375 degrees F. Coat pork with flour, shaking off excess.
7. Melt 2 tablespoons butter in a skillet over medium-high heat.
8. Add pork and brown on all sides.
9. Transfer pork to a roasting pan.
10. Bake 20 to 30 minutes or until mean registers 160 degrees on a meat thermometer.
11. Tent with foil to keep warm.
12. Set aside.
13. Drain grease from the same skillet.
14. Add currants, Creme de Cassis, and vinegar.
15. Boil until liquid is reduced by one-half, about 5 minutes.
16. Scrape up any browned bits.
17. Add reduced broths.
18. Boil until mixture is slightly syrupy, about 15 minutes.
19. Remove from heat.
20. Whisk in the remaining 3 tablespoons butter, that have been cut into pieces.
21. Season with salt and pepper.
22. To serve, cut pork into slices and top with sauce.
23. Serve immediately.

currants, chicken broth, beef broth, tenderloin, allpurpose, unsalted butter, creme de, red wine vinegar, salt

Taken from tastykitchen.com/recipes/main-courses/pork-with-cassis-and-currants/ (may not work)