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Season One

Episode 4: Chinatown

Pork Tenderloin in a Cassis Berry Sauce

¼ cup Dried currants or cranberries
3 cups Chicken stock
3 cups Beef stock
¼ cup Brandy or cognac
1 cup Unsalted butter
3 - 10 0z Pork tenderloins, trimmed
½ cup Flour (preferably potato flour, but all-purpose will do)
1&1/2 cups Cassis liqueur
½ cup Brandy or cognac.

Soak the dried berries in hot water for 15 minutes, drain and set aside.

Combine the 2 stocks and the ¼ cup of brandy (or cognac) in a medium saucepan over a medium high heat and boil till reduced by half, about 35 minutes.

Preheat your oven to 375F.

Melt 2 tbsp of the butter in a medium skillet over a medium high heat.

Pat the pork tenderloins dry and season with salt and fresh cracked pepper. Dredge the pork in the flour, shaking off any excess.

Sautee the first tenderloin in the butter for about 5 minutes or until nicely browned on all sides. Remove the tenderloin to a baking pan. Add 2 more table spoons of the butter to the skillet and repeat with the second and third tenderloin.

When all three have been browned, bake them in the oven for about 17 minutes. Tent with tin foil when done.

Meanwhile, add the ½ cup of brandy or cognac to the skillet and deglaze, scraping up all the wonderful brown bits clinging to the skillet. Let the cognac bubble away until almost gone and add the cassis, again reducing by half. Add the reduced stock and bring to a boil. Allow the sauce to continue reducing till it is a bit syrupy, about 15 minutes.

Remove the sauce from the heat and whisk in the remaining butter a few spoonfuls at a time. Season to taste with salt and fresh cracked pepper.

Cut the tenderloins on the diagonal so you have lovely medallions. Spoon the cassis sauce over top and sprinkle with the berries.