Pork Tenderloin with Cherries and Balsamic

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.

Items used to make this recipe:

(affiliate links)

• large oven-proof skillet https://amzn.to/3B6V2Zq

• kitchen twine https://amzn.to/3qQqlGP

• trimming knife https://amzn.to/3LnjpGX

• balsamic vinegar https://amzn.to/3JtxIdT

• flat whisk https://amzn.to/3gz1LSE

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Pork Tenderloin with Cherries and Balsamic

makes 4-6 servings

Printable Recipe

Ingredients

• 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 (I really like this one)

• 1 tablespoon granulated sugar

• 10 ounces frozen sweet cherries, thawed (about 2 cups)

• 1 tablespoon cold unsalted butter

Directions

1. Preheat oven to 375F.

2. Prepare tenderloins by removing the "silverskin"; discard.

3. 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.

4. Heat a large oven-safe frying pan on high heat until very hot (really good quality cookware is a must).

5. Sear all sides of the tenderloins in the olive oil until they have a nice brown crust all over (brown equals flavor!!).

6. 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).

7. Remove the pan from the oven; place tenderloins on a platter to rest for 10 minutes while you make the sauce.

8. In the unwashed skillet, cook the onions until they soften and begin to caramelize.

9. 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.

10. Stir in cherries, all of their juice, and any drippings from the tenderloins that may have collected on the platter.

11. Remove from heat and whisk in the butter; taste and adjust salt and pepper if needed. Serve over sliced pork.

Pork Tenderloin with Honey Mustard Pan Sauce

I love Pork Tenderloins, not only because they taste so darn good, but because they cook up very quickly. I can have two of them on the dinner table in less than an hour, which includes making this delectable Honey Mustard Pan Sauce.

I found the recipe on a great blog called Oui, Chef by Steve Dunn. Steve completed a 2-year professional hiatus during which time he indulged in his "long held passion for cooking by moving to France to study the culinary arts" and immersed himself in "all things French." He's a comical writer and a Foodie Dad who wants to teach his kids how to cook excellent food. His photography skills aren't bad either!

Okay, let's cook:

First let me ask you - do you cook with Shallots? They have the most amazing flavor that some describe as a cross between onions and garlic. I think they have a kind of smoky quality as well. Mmm, mmm, mmm. Buy some the next time you see them at the grocery store - they last for months!

The sauce is easy to make.  Simply saute the shallots and garlic together for a minute.

Then add the tomato paste and continue to saute until the paste starts to caramelize.

The last step is to add the remaining ingredients, stir to combine, bring to a boil, then lower the heat and simmer until the mixture reaches a nice sauce consistency.

It's really good.  I hope you'll give it a try.

Pork Tenderloin with Honey Mustard Pan Sauce

makes 6 servings

Printable Recipe

Ingredients

• 2 pork tenderloins, trimmed (1 to 1.25 pounds each)

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 2 tablespoons minced shallots

• 1 tablespoon tomato paste

• 2 tablespoons whole-grain mustard

• 2 tablespoons honey

• 2 1/2 tablespoons red wine vinegar

• 1 1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)

• 1/2 teaspoon Kosher salt

• 1 teaspoon ground black pepper

• 1 1/3 cups chicken broth

Directions

1. Preheat oven to 425F. 

2. Trim excess fat and silver skin from tenderloins; dry well and season well with Kosher salt and pepper.  Note: if the small ends of your tenderloin are thin, you may want to tie it like I show in this post. 

3. Heat a large oven-safe frying pan on high heat until very hot (really good quality cookware is a must).

4. Sear all sides of the tenderloins in olive oil until they have a nice brown crust all over (brown equals flavor!!).

5. Transfer the pan to the preheated oven and roast for about 15-20 minutes or until the internal temperature of the pork reaches 145F.

6. Remove the pan from the oven; place tenderloins on a cutting board, covered, to rest for 10 minutes while you make a sauce in the same pan.

To make the Honey Mustard Pan Sauce:

1. Return the pan to the stove top over medium heat, add the garlic and shallots and cook until the aroma dives you bonkers (about a minute). 

2. Add tomato paste, scraping up browned bits from the bottom of the pan. 

3. Saute until tomato paste starts to caramelize a bit - don't let it burn, just brown slightly. 

4. Add mustard, honey, vinegar, thyme, salt, pepper, and broth. 

5. Be sure to scape up all the flavor from the bottom of the pan. 

6. Bring to a boil, reduce to simmer, stirring occasionally until sauce thickens, about 10 minutes.

7. Slice pork diagonally into medallions; serve with generous amounts of sauce.

Note

• Steve's version called for only one tenderloin, but I found the recipe make enough sauce for two.

adapted from The CIA's Gourmet Meals in Minutes