PORK TENDERLOIN WITH BLACK CURRANT SAUCE

2 cups black currant puree

2 cups stock (duck, veal)

1-½ cups pinot noir

1 cup ruby port

Cook sauce over medium heat and reduce by two thirds (about an hour). Add 1 tsp. butter to finish. Salt to taste.

Poach tenderloin in stock 10-15 minutes. Slice and serve with sauce.

BLACK CURRANT PUREE

3 half pints black currants

2 cups liquid (depending on use--stock if savory)

1 cup ruby port

1/2 cup brandy

Cook over slow heat. Process in food mill. Makes 3 cups puree. Add 1 cup sugar if used in dessert.