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Source: Stop and Smell the Rosemary

Pork with Cassis and Currants
Cassis and currants add the perfect flavor.
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Serves: 4 to 6
Prep Time: 35 minutes
Cook Time: 20 to 30 minutes
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1/3 cup dried currants
1 cup chicken broth
1 cup beef broth
1 to 1 1/2 pounds pork tenderloin
all-purpose flour
5 tablespoons unsalted butter
1/2 cup creme de cassis
3 tablespoons red wine vinegar
freshly ground pepper

Soak currants in warm water 30 minutes. Drain and set aside. Combine chicken and beef broths in a medium saucepan. Boil until reduced to 1 cup, about 12 minutes. Set aside.
Preheat oven to 375 degrees. Coat pork with flour, shaking off excess. Melt 2 tablespoons butter ina skillet over medium-high heat. Add prok and brown on all sides. Transfer pork to a roasting pan. Bake 20 to 30 minutes, or until meat registers 160 degrees on a meat thermometer. Tent with foil to keep warm. Set aside.
Drain grease from same skillet. Add currants, Creme de cassis, and vinegar. Boil until liquid is reduced by one-half, about 5 minutes. Scrape up and browned bits. Add reduced broths. Boil until mixture is slightly syrupy, about 12 minutes. Remove from heat. Whisk in remaining 3 tablespoons butter, cut into pieces. Season with salt and pepper. To serve, cut pork into slices and top with sauce. Serve immediately.

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