Friday, December 28, 2007

Pork Tenderloin and Cumberland Sauce

The madness is over!! No more over eating (until New Years Eve!!). I didn't make a huge dinner on Christmas night because it was just the four of us, but we did have a nice pork tenderlion, which we grilled and then I made a Cumberland Sauce to go with it. I made the sauce seven years ago when I first saw it in the Southern Living Holiday magazine, and we had remembered it was good, but never got around to making it again.

The recipe calls for 2 1/2 cups of port as the main ingredient, and also red currant jelly. Get your red currant jelly early in the year, because the only jar I could find was made by Trappist Monks and was really expensive at the Safeways! We had to divide the recipe in thirds, because we knew we had port, but discovered we barely had one cup. Our wonky thirding made the measurements a bit off, but it still turned out really nicely. I would highly recommend this sauce! Apparently it's nice with turkey as well and can be used as a ham glaze

2 1/2 cups port wine, divided
1 (10 1/2-ounce) jar red currant jelly
3 tablespoons light brown sugar
2 tablespoons grated orange rind
2/3 cup fresh orange juice
1 1/2 tablespoons grated fresh ginger
2 teaspoons dry mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 1/2 tablespoons cornstarch

Bring 2 cups wine and next 8 ingredients to a boil in a large saucepan, stirring constantly; reduce heat, and simmer, stirring often, 20 minutes.Stir together remaining 1/2 cup wine and cornstarch until smooth. Stir into hot mixture; bring to a boil over medium heat. Boil, stirring constantly, 1 minute. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month.****
Yield: about 4 cups

****or just pour straight into a gravy boat and serve!!

Sauce source

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