Pork Tenderloin with Raisins (Filet de boeuf aux raisins à la mathurwi)

Bring 2 cups of water to a boil

When boiling, add the raisins and let it simmer for an additional 5 minutes

Strain the raisins in a fine-mesh sieve

Dunk the raisins in cold water

Season both sides of the pork tenderloin with salt

Sprinkle black pepper over the meat

To crush the black pepper, place whole black peppercorns on a cloth and grind them under a small pan or bottle

Press the pepper onto the meat to fix it

Melt 10g of butter in a pan or skillet

Allow it to brown slightly

Add the two pork tenderloin pieces

Fry over medium heat for 2-3 minutes on each side, but the exact time will depend on the thickness of the meat and your desired level of doneness

Place the meat on the bottom of a small plate, turned upside down, with this plate sitting on top of a larger plate

This is to prevent the meat from being submerged in its juices

Cover it with a bowl turned upside down like a lid, to serve

Discard the butter from frying but do not wash the pan

Mix the raisins and 3 tablespoons of whiskey together and keep the pan away from the heat source, as your goal is to combine the alcohol with the juice left in the pan without flambéing

Now, bring it over low heat and cook for a bit to reduce the whiskey

Add 3 tablespoons of beef broth and cook for an additional 2 minutes

Now add the remaining 40g of butter, cut into small pieces, slowly, while stirring the pan

Add the butter in 4-5 times so that the butter binds with the sauce without becoming greasy

Taste and adjust seasoning as needed

Serve the meat in two plates, covered with the sauce, for 2 servings.