Pork Tenderloin with Cherry Sauce Recipe

Pork Tenderloin with Cherry Sauce
Ingredients: Serve 4
2 (12 to 16 ounce) pork tenderloin , trimmed
Salt and pepper
4 teaspoons vegetable oil
1 shallot, minced
¾ cup ruby port
¼ cup balsamic vinegar
¼ cup dried cherries, chopped
1 sprig fresh thyme
2 tablespoons unslted butter

  • Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet. Pat pork dry with paper towels and season with salt and peper. Heat oil in 12 inch skillet over medium high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes; transfer pork to prepared wire rack. Roast until meat registers 140 degrees, 14 to 18 minutes. Transfer to carving board, tent with aluminum foil, and let rest for 5 minutes.
  • Meanwhle, add shallot to now empty skillet and cook until softened, about 1 minute. Add port, vinegar, cherries, and thyme sprig and bring to boil, scraping up any browned bits. Reduce heat to medium low and simmer until reduced to baout ½ cup, about 5 minutes. Off heat, discard thyme sprig and whisk in butter season with salt and pepper to taste. Slice pork, transfer to platter, and pour sauce over to. Serve.
Note: try dried cranberries in place of the cherries.
Pork Tenderloin with Cherry Sauce Recipe

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