Roasted Pork Tenderloin in Cherry Sauce
Roasted Pork Tenderloin in Cherry Sauce 😛
- 1 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
- Heat oven to 425.
- Combine spices, pepper and salt.
- Rub evenly on Tenderloin.
- Heat a large ovenproof skillet over medium-high heat. Add olive oil. Add tenderloin to pan and sear 4 minutes.
- Turn pork over and place pan in oven and bake at 425° for 15 minutes or until a thermometer registers 140°.
- While Tenderloin roasts, make cherry sauce from
Ingredients for Cherry Sauce
- 1 1/2 teaspoons olive oil
- 32 oz frozen sweet cherries, unsweetened, thawed or partially thawed
- 1 1 /2 cups thinly sliced shallots or onion
- 1/4 cup balsamic vinegar
- 1/2 cup fresh basil, chopped
Directions for Cherry Sauce
- Heat the oil to medium heat in a pan or pot large enough to accommodate all of the cherries. Add the shallots to the pan and cook until softened. Add cherries, including any liquid from the bag, into the pan and let them cook for a few minutes. Once cherries are fully thawed (if they weren't already) and softened, give them a good mashing with a wooden spoon or a potato masher - I LOVE my potato masher, I use it for everything!
- Let reduce while stirring occasionally until most of the liquid has evaporated. Once that has happened, stir in the balsamic vinegar, cook for 1 minute and turn off the heat.
- Serve pork with the Balsamic-Cherry sauce and sprinkle with the chopped basil.
I love her Cherry Sauce, I just have to cook Tenderloin the way I was taught (set in my ways!) but feel free to use her great recipe from start to finish. And, because I’m lucky enough to live near @simplyinfused.oliveoil.shop, I used Lavender balsamic and local onions rather than shallots from @jonesvalleyteachingfarm
Ending notes: Remove pork from oven and allow it to rest 10 minutes while cherry sauce finishes. Cut Pork into thin slices and cover with warm cherry sauce and basil. To. Die. For. (Served with simple mashed turnips from @mtlaurelfarm)