Pork with Cassis and Currants

Soak currants in warm water for 30 minutes. Drain and set aside. Combine chicken and beef broths in a medium saucepan. Boil until reduced to 1 cup, about 15 minutes. Set aside.

Preheat oven to 375 degrees F. Coat pork with flour, shaking off excess. Melt 2 tablespoons butter in a skillet over medium-high heat. Add pork and brown on all sides. Transfer pork to a roasting pan. Bake 20 to 30 minutes or until mean registers 160 degrees on a meat thermometer. Tent with foil to keep warm. Set aside.

Drain grease from the same skillet. Add currants, Crème de Cassis, and vinegar. Boil until liquid is reduced by one-half, about 5 minutes. Scrape up any browned bits. Add reduced broths. Boil until mixture is slightly syrupy, about 15 minutes. Remove from heat. Whisk in the remaining 3 tablespoons butter, that have been cut into pieces. Season with salt and pepper.

To serve, cut pork into slices and top with sauce. Serve immediately.