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Currant, maple and rum pork tenderloin
Preparation
5 minutes | maceration: 1 hour
Cooking time
20 minutes
Servings
4
Ingredients
- 60 ml (1/4 cup) white rum
- 60 ml (1/4 cup) currants
- 30 ml (2 tbsp) maple syrup
- 30 ml (2 tbsp) sherry vinegar
- 300 ml (1 1/4 cups) demi-glace sauce or 600 ml (2 1/2 cups) veal stock, reduced by half
- 2 cloves
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) vegetable oil
- 15 ml (1 tbsp) butter
- 2 pork tenderloins, about 400 g (13 oz) each
Preparation
- In a saucepan, heat the rum over medium heat. Remove from the burner before it boils.
- In a bowl, top the currants with the hot rum. Macerate for about 1 hour.
- Preheat the oven to 200°C (400°F).
- In a saucepan, heat the maple syrup and sherry vinegar over medium-high heat.
- Reduce by half.
- Add the demi-glace.
- Add the cloves.
- Season with salt and pepper.
- Add the currants and the rum.
- Simmer for about 15 minutes. (Depending on the demi-glace you're using, the consistency may vary. If needed, thicken the sauce with a bit of cornstarch dissolved in a bit of lukewarm water.)
- Meanwhile, in a skillet, heat the oil and butter over medium-high heat.
- Season the pork tenderloins with salt and pepper.
- Sear on all sides.
- Remove from the heat and place on a cooking sheet.
- Cook in the oven for 12 to 15 minutes for rare doneness.
- Remove from the heat, cover with aluminum foil and let rest for about 5 minutes.
- Slice the meat, arrange on serving platter and top with sauce.
- Serve immediately with broccoli and potato gratin.
