Currant, maple and rum pork tenderloin

Name: Currant, maple and rum pork tenderloin
SKU: filet-porc-raisins-corinthe-erable-rhum

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

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.