I was going through some old photos and came across this fabulous pork tenderloin that I made a long time ago, but never got around to posting. I have no idea what happened to the process photos, but don't let that keep you from making the recipe. I have step-by-step photos of a similar recipe available here.
Pork Tenderloin with Cherries and balsamic
makes 4-6 servings
- 2 pork tenderloins, trimmed (not a pork loin - tenderloins weight 1 to 1 1/2 pounds each)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup thinly sliced onions
- 1 teaspoon dried thyme leaves
- 1 1/4 cups dry red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon granulated sugar
- 10 ounces frozen sweet cherries, thawed (about 2 cups)
- 1 tablespoon cold unsalted butter
- Preheat oven to 375F.
- Prepare tenderloins by removing the "silverskin"; discard.
- Fold the thin end of the tenderloin on itself and tie with kitchen twine; pat dry and season generously with Kosher salt and black pepper.
- Heat a large oven-safe frying pan on high heat until very hot (really good quality cookware is a must).
- Sear all sides of the tenderloins in the olive oil until they have a nice brown crust all over (brown equals flavor!!).
- Transfer the pan to a preheated 375F oven and roast for about 15-20 minutes or until the internal temperature of each tenderloin reaches 145F (medium-rare) to 160F (well done).
- Remove the pan from the oven; place tenderloins on a platter to rest for 10 minutes while you make the sauce.
- In the unwashed skillet, cook the onions until they soften and begin to caramelize.
- Add the dried thyme, wine, balsamic, and sugar; heat to a gentle bubble, scraping up any brown bits from the bottom of the pan; continue to simmer, stirring occasionally, until liquid is reduced by half.
- Stir in cherries, all of their juice, and any drippings from the tenderloins that may have collected on the platter.
- Remove from heat and whisk in the butter; taste and adjust salt and pepper if needed. Serve over sliced pork.
Links to some of the items used to make this recipe: