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.

Hot Ume Somen Noodle Bowls

When one of my daughters visited Japan, she brought home a package of pink noodles (ume somen).  The noodles get their lovely color from plums and they have a delicately sweet flavor.  The noodles are hard to find in the US, but if you come across them, do yourself a favor and grab several packages.  If you can't find them, you can make the same tasty dish by substituting white somen or buckwheat soba noodles. 

If you're interested in seeing how these noodles are traditionally used, check out my recipe for cold ume somen with spicy dressing.

For this recipe we'll need the noodles, edamame (soy beans), instant dashi granules, shredded crab meat, salt, and scallions.

Cook the noodles in boiling salted water - they don't take very long to cook so keep a close eye on them.  3-5 minutes is all it takes.

Drain and rinse to stop the cooking process. 

Although the leftover cooking water is a lovely pink color, discard it and fill the same pan with 4 cups of fresh cold water.

Add instant dashi granules to taste - they are VERY STRONG so start with 1/4 teaspoon and add more if needed.

Stir and bring to a simmer.

Ladle hot dashi broth into bowls and divide remaining ingredients between the bowls.

Items used to make this recipe:

(affiliate links)

• somen noodles https://amzn.to/35QjQp5

• instant dashi https://amzn.to/2LiQjuK

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Hot Ume Somen Noodle Bowls

makes 2 servings

Printable Recipe

Ingredients

• 8 ounces Ume Somen (plum noodles) or other noodles

• 1 teaspoon kosher salt

• instant dashi granules

• 8 crab sticks, shredded

• 1 cup cooked, shelled edamame

• 2 scallions, thinly sliced

Directions

1. In a large pot, 8 cups of water to a boil; add salt and stir to dissolve.

2. Cook noodles in boiling water, stirring frequently, for 3-5 minutes until soft, but not mushy.

3. Drain noodles and rinse with cold water to stop the cooking process; set aside

4. Discard the water used to cook the noodles.

5. In the same large pot, bring 4 cups of water to a boil.

6. Add instant dashi granules to taste (I start with about 1/4 teaspoon or so).

7. Ladel hot dashi into soup bowls.

8. Add noodles, crab, and edamame to the bowls; sprinkle with sliced scallions.