Prep 15 mins
Cook 30 mins
I love cherries and pork together so plan on making this one soon!
- 1 tablespoon olive oil, divided
- 2 teaspoons olive oil, divided
- 1⁄4 cup shallot, finely chopped
- 3⁄4 lb pork tenderloin (12 ounces)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 cup reduced-sodium chicken broth
- 1 tablespoon balsamic vinegar
- 1 cup frozen dark sweet cherries
- 2 tablespoons dried sour cherries, finely chopped (optional)
- 1 teaspoon butter
- 1 teaspoon light brown sugar
- Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
- lightly browned. Drain on paper towels; reserve.
- Season tenderloin with salt and pepper. Heat remaining 2 teaspoons oil in ovenproof skillet over medium-high heat. Add.
- tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
- Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 10 minutes. Transfer tenderloin to.
- cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
- Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown.
- sugar, and swirl pan until well incorporated.
- To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.
Simple preparation using a minimal number of good ingredients. How can you go wrong? I have made this with grilled pork tenderloin as well (flatten the loin out a bit and grill over med/high heat for about 5 minutes per side) and love it just as much. Don't over cook the pork, you want it pink and tender. Yum
***Rating is for sauce only*** I intend to make this again some day with the pork tenderloin. I made the sauce (minus the chicken broth) for ham steaks I baked in the oven. This is a keeper, such a nice contrast sweet/tart & salty. Thanks for the post!
This was pretty good. I skipped the dried cherries, but otherwise made as written. Thanks for sharing!