With Easter only two weeks away (in cooking terms) I'm resenting today one of my first Easter themed recipes on this blog: Blackcurrant-crusted Chipotle Pork.
Blackcurrant-crusted Chipotle Pork is an American Fusion recipe for a classic dish of pork marinated in a mix of blackcurrants and chipotle chillies before being oven roasted and served with a sauce flavoured with blackcurrants that is often served at Easter. The full recipe is presented here and I hope you enjoy this classic American version of: Blackcurrant-crusted Chipotle Pork.
I first made this in the UK, several years ago, where blackcurrants are common. However, now I'm in South Africa you really can't get them. But you can substitute any tart fruit: raspberries work well, as do sloes, rhubarb, tart plums or quinces.
Now, as an Easter dish, you can't use fresh blackcurrants so you will need to use frozen and thawed. Also, see my note at the bottom about using extra fruit blackcurrant jam.
Blackcurrant-crusted Chipotle Pork
Ingredients:
1.5kg (3 lb) pork tenderloin, trimmed
500ml (2 cups) fresh or frozen blackcurrants, washed and picked over
1 tbsp cider vinegar
2 tbsp Chipotle chilli sauce
2 tsp fresh thyme, minced
1 tbsp groundnut oil
2 tbsp brown sugar
250ml (1 cup) Demi-glace
salt and freshly-ground black pepper, to taste
45g blackcurrants to garnish
Method:
Combine the blackcurrants, viengar, chipotle chilli sauce, thyme, oil and sugar in a food processor and process until smooth.
Liberally season the marinade with salt and black pepper then spread the mixture over your pork tenderloin and place in a dish, cover with clingfilm (plastic wrap) and refrigerate for at least 2 hours to marinate (reserve any excess). After this time transfer the meat to a roasting pan and place in an oven pre-heated to 210ºC (440ºF). Roast, uncovered, for about 20 minutes then reduce the heat to 170ºC (350ºF) and continue roasting the meat for a further 50 minutes, or until the juices run clear and the meat is done to your desired level.
Whilst the meat is roasting combine any remaining marinade with the demi-glace in a saucepan. Bring to a boil, reduce to a simmer and cook for 5 minutes then stir-in the blackcurrants and set aside to keep warm.
Remove the pork from the oven, cover with foil and set aside to rest for 10 minutes before carving. Serve with roast or grilled potatoes, green vegetables and the blackcurrant sauce.
Note: Extra fruit jams have recently become available in Durban, these include extra-fruit blackcurrant jam that is full of whole blackcurrants. As a jam it's too sweet for the recipe above, but I've fond that mixing the jam with the juice of 1 lime returns the tartness and means that you can use the jam instead of fresh or frozen fruit.
Blackcurrant-crusted Chipotle Pork is an American Fusion recipe for a classic dish of pork marinated in a mix of blackcurrants and chipotle chillies before being oven roasted and served with a sauce flavoured with blackcurrants that is often served at Easter. The full recipe is presented here and I hope you enjoy this classic American version of: Blackcurrant-crusted Chipotle Pork.
I first made this in the UK, several years ago, where blackcurrants are common. However, now I'm in South Africa you really can't get them. But you can substitute any tart fruit: raspberries work well, as do sloes, rhubarb, tart plums or quinces.
Now, as an Easter dish, you can't use fresh blackcurrants so you will need to use frozen and thawed. Also, see my note at the bottom about using extra fruit blackcurrant jam.
Blackcurrant-crusted Chipotle Pork
1.5kg (3 lb) pork tenderloin, trimmed
500ml (2 cups) fresh or frozen blackcurrants, washed and picked over
1 tbsp cider vinegar
2 tbsp Chipotle chilli sauce
2 tsp fresh thyme, minced
1 tbsp groundnut oil
2 tbsp brown sugar
250ml (1 cup) Demi-glace
salt and freshly-ground black pepper, to taste
45g blackcurrants to garnish
Method:
Combine the blackcurrants, viengar, chipotle chilli sauce, thyme, oil and sugar in a food processor and process until smooth.
Liberally season the marinade with salt and black pepper then spread the mixture over your pork tenderloin and place in a dish, cover with clingfilm (plastic wrap) and refrigerate for at least 2 hours to marinate (reserve any excess). After this time transfer the meat to a roasting pan and place in an oven pre-heated to 210ºC (440ºF). Roast, uncovered, for about 20 minutes then reduce the heat to 170ºC (350ºF) and continue roasting the meat for a further 50 minutes, or until the juices run clear and the meat is done to your desired level.
Whilst the meat is roasting combine any remaining marinade with the demi-glace in a saucepan. Bring to a boil, reduce to a simmer and cook for 5 minutes then stir-in the blackcurrants and set aside to keep warm.
Remove the pork from the oven, cover with foil and set aside to rest for 10 minutes before carving. Serve with roast or grilled potatoes, green vegetables and the blackcurrant sauce.
pork, meat, easter, blackcurrants, chipotle, roasting, meat
Pork
Fusion
Blackcurrant-crusted Chipotle Pork
https://fabulousfusionfood.blogspot.com/2019/04/blackcurrant-crusted-chipotle-pork.html
Blackcurrant-crusted Chipotle Pork. This is a classic Modern American Fusion recipe for and Easter dish of pork in a chipotle and blackcurrant mariande that's roasted and served with a sauce made from the left-over marinade.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFCdJyYXXhsull479y-Do_t5zE3bHPmXz3X9s1aSxFcyRQJ-slDu7VXxDtE-dIo0qO3eM1mAGDo1M4uEiDKoFuoSNRyctiGS1_NNU-2bMA01LKRqVaC8No3Qkv1-0hEjgazxdpKN4tCg/s1600/blackcurrant-crusted-chipotle-pork.png
2019-04-18
Yield: 6
Blackcurrant-crusted Chipotle Pork
Blackcurrant-crusted Chipotle Pork. This is a classic Modern American Fusion recipe for and Easter dish of pork in a chipotle and blackcurrant mariande that's roasted and served with a sauce made from the left-over marinade.
prep time: 120 mins
cook time: 80 mins
total time: 200 mins
Ingredients:
- 1.5kg (3 lb) pork tenderloin, trimmed
- 500ml (2 cups) fresh or frozen blackcurrants, washed and picked over
- 1 tbsp cider vinegar
- 2 tbsp Chipotle chilli sauce
- 2 tsp fresh thyme, minced
- 1 tbsp groundnut oil
- 2 tbsp brown sugar
- 250ml (1 cup) Demi-glace
- salt and freshly-ground black pepper, to taste
- 45g (4 tbsp) blackcurrants to garnish
Method:
- Combine the blackcurrants, viengar, chipotle chilli sauce, thyme, oil and sugar in a food processor and process until smooth.
- Liberally season the marinade with salt and black pepper then spread the mixture over your pork tenderloin and place in a dish, cover with clingfilm (plastic wrap) and refrigerate for at least 2 hours to marinate (reserve any excess). After this time transfer the meat to a roasting pan and place in an oven pre-heated to 210ºC (440ºF). Roast, uncovered, for about 20 minutes then reduce the heat to 170ºC (350ºF) and continue roasting the meat for a further 50 minutes, or until the juices run clear and the meat is done to your desired level.
- Whilst the meat is roasting combine any remaining marinade with the demi-glace in a saucepan. Bring to a boil, reduce to a simmer and cook for 5 minutes then stir-in the blackcurrants and set aside to keep warm.
- Remove the pork from the oven, cover with foil and set aside to rest for 10 minutes before carving. Serve with roast or grilled potatoes, green vegetables and the blackcurrant sauce.
© Dyfed Lloyd Evans
Note: Extra fruit jams have recently become available in Durban, these include extra-fruit blackcurrant jam that is full of whole blackcurrants. As a jam it's too sweet for the recipe above, but I've fond that mixing the jam with the juice of 1 lime returns the tartness and means that you can use the jam instead of fresh or frozen fruit.
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