Pork tenderloin with black currant sauce

Cook the jam together,
add butter

Have you ever made sauce from black currants and eaten apples instead of potatoes? Well I found this French recipe from one cooking book I got as a present. Curiosity made me to try this dish and I loved it.

 

For four people have:

800 g pork tenderloin
4 apples
2 dl of black currant jam
Butter
Cinnamon
Salt
Pepper

Cook the apples and add
cinnamon

   (Frozen or fresh black currant berries)

Take the tenderloin out from the fridge and let it be in the room temperature for couple of hours. Fry the tenderloin on high temperature until it is golden brown on all sides. Take the meat on the side and put it back on the pan when the pan has cooled down. Add salt and black pepper on the meat. Cook the tenderloin on low temperature under a lid for 15-20 minutes.

Cook the sliced apples for 10 minutes in oil or butter and mix the cinnamon in the end.



So good!

Take the meat on the side and let it rest inside a tin foil. Cook together the black currant jam with some butter on the pan you cooked the meat on. If you want you can add some fresh or frozen black currant in the sauce.

Place the apple slices first on a plate, then the tenderloin and pour the sauce on top.

Bon app!