Pork Tenderloin with a Cassis & Soy Sauce Reduction

0.0/5 rating (0 votes)
Pork Tenderloin  with a Cassis & Soy Sauce Reduction

Recipe by Claire Fitts.


  • 1 tbs. olive oil
  • 1 medium fennel bulb, sliced
  • 1/2 tsp. red pepper flakes (optional)
  • 1/2 cup soy sauce
  • 1 cup Vermont maple syrup
  • 1/2 cup cassis
  • 1 lb. pork tenderloin


Cut the pork tenderloin into 4 equal pieces and set aside. In a large frying pan, heat the olive oil, fennel, and red pepper flakes over medium heat for 3–5 minutes, until fennel starts to soften. Add the soy sauce, maple syrup, and cassis and mix to combine. Cook for an additional 2 minutes, until the mixture begins to boil. Add the pork tenderloin to the pan and cook for 7–10 minutes per side, until the pork reaches an internal temperature of 155 °F or your preferred temperature. Remove the pork from the pan, cover, and let rest. Continue to cook the reduction for 1–2 minutes longer or until the mixture is thick enough to coat the back of a spoon. Serve the pork and sauce over brown rice or with potatoes. Serves 4.

Leave a comment

You are commenting as guest. Optional login below.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.


Sign up for quarterly notifications and issue highlights.
Please wait
Home Recipes Pork Tenderloin with a Cassis & Soy Sauce Reduction