I keep a jar of currants soaking in balsamic vinegar in the refrigerator. The longer they marinate the softer and more flavourful they become. Plump the currants by soaking 1/4 (60 mL) currants in 1/3 cup (80 mL) balsamic vinegar at least 1 hour. To speed the process, gently heat on low far 5 minutes and let cool. Serves 4 to 6
1 tsp. ground cumin (5 mL)
1 tsp. ground coriander seed (5 mL)
1 /2 tsp. ground cinnamon (2.5 mL)
1 1/2 lbs. pork tenderloin, trimmed (680 g)
2 Tbsp. olive oil (30 mL)
Salt and freshly ground black pepper to taste
1 tsp. Dijon mustard (5 mL)
1/2 cup balsamic-soaked currants (120 mL)
1 cup chicken stock (240 mL)
1 tsp. fresh thyme leaves (5 mL)
2 tsp. brown sugar or maple syrup (optional) (10 mL)
Combine the dry spices. Rub the tenderloin with 1 Tbsp. (15 mL) of the olive oil and coat with the spices. Wrap in plastic wrap. Leave at least 20 minutes for some flavour to develop, or prepare ahead and refrigerate for a more intense flavour. When ready to cook, preheat the oven to 400°F (200°C).
In an ovenproof skillet, heat the remaining olive oil until very hot. Unwrap tenderloin and sear to create a nicely brown exterior. Season with salt and pepper. Place the tenderloin in the preheated oven for 15 minutes. Remove from the pan and wrap to keep warm.
Drain off any excess fat from the skillet and add the Dijon mustard to the pan, whisking to incorporate any pan juices. Add the currants, chicken stock and thyme. Reduce over medium-high heat to a syrupy consistency. Taste and the seasonings. For a sweeter sauce add the sugar or syrup. When the sauce thickened, slice the pork and add any juice from the meat to the sauce. Serve drizzled with the sauce and scatter the currants as a garnish.
Source of recipe: The Girls Who Dish! Glenys Morgan