#5. Ribena Blackcurrant Reduction for Pan Seared Pork Tenderloin

Serves 2

1 filet pork tenderloin
2 cups chicken stock
1 cup Ribena, Concentrated Blackcurrant Nectar
1/4 cup brown sugar
1 small onion, diced
2 Tblsp chopped fresh herbs (i.e., chives, parsley, basil)
2 Tblsp olive oil
salt and pepper

1. Preheat oven to 400 degrees.

2. Combine chicken stock, Ribena, sugar and onions in a pot on the stove, bring to a boil and reduce the heat and allow to simmer until the liquid has been reduced to one cup. Strain liquid and return to stovetop to keep warm.

3. In the meantime, season the pork tenderloin with salt and pepper. Heat a pan on the stove and add olive oil. Place pork tenderloin in pan and sear on all sides until golden brown. Place pork tenderloin in the oven for 10 – 12 minutes.

4. Remove from oven and allow to rest for 10 minutes. Slice into thin rounds and pour sauce over pork.