Pork Tenderloin with Cumberland Sauce
"My favorite pork tenderloin recipe! "Glossy and burgundy-colored, this traditional English sweet-and-sour sauce turns a scrap of pork into an elegant entree.""
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 tablespoon vegetable oil
- 1 lb pork tenderloin, trimmed of fat and cut into 1-inch thick medallions
- salt
- freshly ground black pepper
- 2 tablespoons minced onions or 2 tablespoons shallots
- 1 cup dry red wine
- 1 teaspoon cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons red currant jelly or 2 tablespoons black currant jelly
- 1 teaspoon brown sugar
- 1 teaspoon Dijon mustard
directions
- Heat 2 tsp oil in a nonstick skillet over medium-high heat.
- Season pork lightly with salt and pepper and cook for 4 to 5 minutes per side, or until brown on the outside and no longer pink but still juicy inside.
- Transfer to plates or a platter and keep warm.
- Add remaining 1 tsp oil to the skillet.
- Add onions or shallots and cook, stirring, until softened, about 30 seconds.
- Add wine and bring to a boil, stirring.
- Boil for 5 to 6 minutes, or until reduced to about 1/3 cup.
- Dissolve cornstarch in lemon juice and whisk into the sauce.
- Cook, stirring, until thickened and glossy.
- Remove from heat and stir in jelly, sugar and mustard.
- Taste and adjust seasonings with more salt and pepper, if needed.
- Spoon the sauce over the pork.
- Serves 2 with side dishes, and doubles easily.
- Note from Julie: I used black-currant jelly and the sauce was wonderful. I wouldn't describe it as sweet-and-sour - you'd have to taste it for yourself to know what I mean. But I used this recipe the first time I ever cooked pork tenderloin and it's become a recipe I use again and again as a favorite!
- Posted to Gail's Recipe Swap by Liz LA, who got it from Eating Well Magazine.
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Reviews
-
This was a great tasting recipe. I changed it abit by roasting the pork whole rubbed with dijon mustard @350° for 30 mins. Made the sauce while it was roasting. Sliced the pork tenderloin in to medallions when going to the plate. Our company asked for the recipe also. -
I've made this a couple of times. I prefer the black current to the red. A few sliced mushrooms were good too. A very good recipe. -
I made this tonight and liked it a bunch. Nicely stepped, easily followed, all traits of a good recipe. Unfortunately, DW was in one of her 'moods' ("'David' is nice, Mike, but the hands are too big"). I vetoed her opinion and gave it 5 stars. I refuse to change my rating under duress of a person who claims my seafood lasagne is too "fishy". Really nice recipe, really. -
Wow Julesong! Another amazing recipe. I must say, all the ones that I have tried so far have been excellant. Thanks so much for sharing. We had this for dinner last night and I will certainly make this easy dish again. I love pork tenderloin and this dish rocks. The meat was juicy, moist and tender,the sauce while not sweet was not sour. I used blackcurrant jam instead of jelly as that was all that I had on hand. It turned out great, with little pockets of jam and berries. Thanks for a new family favourite.
Tweaks
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Wow Julesong! Another amazing recipe. I must say, all the ones that I have tried so far have been excellant. Thanks so much for sharing. We had this for dinner last night and I will certainly make this easy dish again. I love pork tenderloin and this dish rocks. The meat was juicy, moist and tender,the sauce while not sweet was not sour. I used blackcurrant jam instead of jelly as that was all that I had on hand. It turned out great, with little pockets of jam and berries. Thanks for a new family favourite.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
