Pork Tenderloin with Cherry Sauce

pork tenderloin - title

Our family is Jewish and knew nothing about cooking pork.  But with the restrictions of no beef, dairy, eggs, soy or gluten the dinner choices were getting quite limited so Paul started learning how to cook pork. We started with pork tenderloins and had a few great results.  Then I reached out to my Christian friends and they all gave me the same advice:  Do not overcook pork.  Just cook until the internal temperature is 140 degrees.  This recipe was sent to me from a dear friend after she saw it in Cook’s Country April/May 2014 issue.

Last week, Paul and I cooked this dish and it was delicious, easy and fast. Just serve it with mashed or roasted potatoes and a veggie and you have a feast fit for a king or queen that also makes wonderful leftovers!

So, thank you, Diane! 

Pork Tenderloin with Cherry Sauce:

From Cook’s Country April/May 2014

Serves 4

Ingredients:

  • 2 (12- 16-ounce) pork tenderloins, 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 Earth Balance soy-free margarine, or unsalted butter if you can eat dairy

Directions: 

  1. 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 pepper.  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 wire rack sitting in a roasting pan and place in oven.  Roast until meat registers 140 degrees, 14 to 18 minutes.  Transfer to a carving board and tent with aluminum foil, and let rest for 5 minutes.
  2. Meanwhile, add shallot to now empty skillet and cook until softened, about 1 minute. Add port, vinegar, cherries, and thyme sprig and bring to a boil, scraping up any browned bits.  Reduce heat to medium-low and simmer until reduced to about ½ cup, about 5 to 10 minutes.  Off heat, discard the thyme sprig and whisk in butter.  Season with salt and pepper to taste.  Slice pork, transfer to platter and pour sauce over top.

Note: Try dried cranberries in place of the cherries.

pork tenderloin - plated

// What are some of your favorite pork recipes?  Please share with us as we are very new to the world of pork!

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One thought on “Pork Tenderloin with Cherry Sauce

  1. Pingback: Our Holiday Meal 2014 | positive kitchen

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