A Wealth of Health

Pork Tenderloin with Blackcurrant Sauce

Try this delicious dish for dinner!


  • medallions of pork tenderloin
  • 2 Tablespoons
    olive oil
  • salt and freshly ground pepper
  • 1/4 Cup
    beef stock
  • 1/4 Cup
    cabernet sauvignon
  • 2 Tablespoons
    frozen CurrantC™ Black Currants
  • 2 Tablespoons
    CurrantC™ Black Currant Preserves
  • 1 Teaspoon
    brown sugar
  • 1 Tablespoon
    chopped chives


  1. Heat oil in large pan over a high heat.

  2. Season the medallions with salt and pepper.

  3. Add pork to the pan and brown for about 2 minutes each side. Do not over fill the pan.

  4. Once browned, move pork to a baking dish and bake for 15 minutes or until just a hint of pink remains in the pork.

  5. Remove meat to a serving dish and keep warm.

  6. For the sauce deglaze the pan (scrape of the meaty bits) add the cabernet sauvignon, reduce (boil) for 2 minutes and add remaining ingredients.

  7. Reduce until the consistency is syrup-like. Adjust seasoning to your taste and pour over the pork.