Roasted Pork Tenderloin with Balsamic Cherry Sauce

Screen Shot 2018-06-16 at 1.39.06 PM.png

Cozy and rich without being heavy, roasted pork tenderloin in a rich cherry sauce is fancy enough for a dinner party and simple enough for a weeknight dinner.

Ingredients:

  • 1 1/2 lb pastured Pork Tenderloin

  • 1/8 t cinnamon

  • 1/2 t ground cumin

  • 1/2 t black pepper

  • 1/2 t salt

  • 2 T olive oil

Directions for the pork:

  • Pre-heat oven to 400 degrees.

  • In a small bowl, combine spices, pepper and salt.

  • Rub to coat the tenderloin completely.

  • Over medium-high heat, heat a large ovenproof skillet for a few minutes and then add the olive oil. Heat the oil for 1 minute.

  • Add tenderloin to pan and sear 4 minutes on each side.

  • Place skillet in the oven and roast for approximately 25 minutes or until a thermometer registers 140°. Once tenderloin is in the oven, begin your cherry sauce.

  • When finished, allow the tenderloin to rest for 10 minutes before slicing.

Ingredients for cherry sauce:

  • 1 1/2 t olive oil

  • 1 c thinly sliced shallots or onion

  • 16 oz frozen cherries, unsweetened, thawed or partially thawed

  • 2 T good quality balsamic vinegar

  • 1/2 cup fresh basil, chiffonade (optional)

Directions for cherry sauce:

  • Over medium heat, in a pan or pot large enough to accommodate all the cherries, add the olive oil and heat for 1 minute.

  • Add the shallots and cook until softened, approximately 5 mins. Stir to keep from browning too much.

  • Add cherries, including any liquid from the bag, and allow them to cook for several minutes to soften and release juices. Once cherries are fully thawed (if they weren't already) and softened, mash the cherries to break them up. I use a potato masher.

  • Cook over medium to medium-high heat, until almost all of the liquid is reduced. You don’t need to continuously stir BUT keep stir frequently to keep sugars from burning (more frequently as sauce tightens and liquid evaporates). This process can take 10-15 minutes—looking for a thick sauce, very loose jam consistency.

  • Stir in the balsamic vinegar. Cook for 1 minute and turn off the heat.

  • Slice the pork and serve with the Balsamic-Cherry sauce. If using basil, sprinkle over the top. Serve and enjoy!

Beef and Game MeatCarol BevilrecipeComment