I was at our local farmer’s market not too long ago and I came across a beautiful pint of little red berries – turns out they were currants. I have to say, I’ve never seen fresh currants, but they were beautiful and I had to buy them. I’ve heard of red currant jelly, but not much more than that, so I thought I’d have to try them with either chicken or pork. Since I had just picked up a beautiful pork tenderloin at the market, I decided pork was to be the dish. I marinated the pork tenderloin and decided to slice it into pieces that I could pan cook (saute). I served it with fried sage leaves, a nutty mushroom wild rice and sauteed red Swiss chard. We enjoyed it as our first dinner in the garden meal.
- 1 Pork Tenderloin (app. 1 – 1.5 lbs.)
- 2 Cloves of Garlic – finely chopped
- 4-6 TBS. Olive Oil
- 2 TBS, Orange Zest (the zest of one large orange)
- 1 TBS. Herbs de Provance (could substitue Italian Seasoning)
- 1/3 Cup Dry White Wine
- 1 Pint Fresh Red Currants
- 1/3 Cup Honey
- 1/2 Cup Water
- 2 TBS. Sherry Vinegar (could substitute part Champagne vinegar and part white Balsamic)
- 3/4 tsp. Dijon Mustard
- 4-6 Fresh Sage Leave
- Olive or Vegetable Oil
- Salt and Pepper
Marinate (covered with plastic wrap) pork tenderloin in garlic, olive oil, orange zest, herbs, and wine for 2-6 hours. In the meantime, prepare the glaze. Remove stems and leaves from the currants. Add currants to boiling water and cook until currants start to burst and become tender (similar to making cranberry sauce). Pour currants over a sieve or fine strainer (over a bowl) and smash to release all of the currant juice. Discard currant skins and reserve the juice. In a medium saucepan, heat currant juice, honey, vinegar, and Dijon mustard until reduced and slightly thickened. Slice the pork tenderloin into 1/4-1/2 inch slices and add to saute pan with marinade. Cook until pork is tender and cooked thoroughly (about 5-7 minutes). In the meantime, heat olive or vegetable oil in a small saute pan and add sage leave, cook until crisp (flipping once to insure both sides are crispy) Serve sauteed pork with red currant sauce and fried sage leaves.