BONELESS PORK TENDERLOIN WITH CABERNET CUMBERLAND SAUCE

By akselden

Ingredients

• CABERNET CUMBERLAND SAUCE:
• 1 1/2 to 2 lbs. pork tenderloin
• Soy sauce
• Freshly ground pepper
• 1/3 C. concentrated beef broth
• 1 C. cabernet sauvignon
• Pinch of thyme
• 1/2 T. dried tart cherries
• 2 T. minced shallots
• Dash of ground cloves
• 1 1/2 tsp. brown sugar
• 1 tsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1 T. red currant jelly
• 1 1/2 tsp. cornstarch dissolved in 2 T. cold water

Details

Servings 6

Preparation

Step 1

FOR TENDERLOIN:
1. Marinate in soy sauce and lots
of fresh course ground pepper. Barbecue or roast. Do not overcook.

2. Mix broth and wine together in a sauce pan. Add cherries, shallots and spices. Bring to a boil and reduce by 1/3. Strain off solids and return to pan. Add remaining ingredients, stirring until cornstarch thickens and turns clear.

3. Spoon over sliced pork tenderloin. Excellent served with oven roasted new potatoes.