Currant, maple and rum pork tenderloin
Currant, maple and rum pork tenderloin

Currant, maple and rum pork tenderloin

Preparation 5 minutes | maceration: 1 hour
Cooking time 20 minutes
Servings 4


  • 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


  1. In a saucepan, heat the rum over medium heat. Remove from the burner before it boils.
  2. In a bowl, top the currants with the hot rum. Macerate for about 1 hour.
  3. Preheat the oven to 200°C (400°F).
  4. In a saucepan, heat the maple syrup and sherry vinegar over medium-high heat.
  5. Reduce by half.
  6. Add the demi-glace.
  7. Add the cloves.
  8. Season with salt and pepper.
  9. Add the currants and the rum.
  10. 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.)  
  11. Meanwhile, in a skillet, heat the oil and butter over medium-high heat.
  12. Season the pork tenderloins with salt and pepper.
  13. Sear on all sides.
  14. Remove from the heat and place on a cooking sheet.
  15. Cook in the oven for 12 to 15 minutes for rare doneness.
  16. Remove from the heat, cover with aluminum foil and let rest for about 5 minutes.
  17. Slice the meat, arrange on serving platter and top with sauce.
  18. Serve immediately with broccoli and potato gratin.
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