Prep 20 mins
Cook 30 mins
Found this recipe the Raleigh (NC) News&Observer and I'm posting it b/c I do not want to lose it before I tried it (I'm good at throwing out the paper, forgetting I wanted to save something). Recipe from Sarah Foster of Foster's Market. Times do NOT include marinating pork in the frig.
- 2 (1 lb) pork tenderloin
- 1⁄2 cup dried cherries
- 1⁄3 cup dry red wine
- 1⁄4 cup balsamic vinegar
- 3⁄4 cup good-quality all-natural cranberry juice or 3⁄4 cup unfiltered apple juice
- 4 garlic cloves, minced
- 6 shallots, cut in half lengthwise
- 3 tablespoons fresh rosemary or 2 teaspoons dried rosemary
- 2 tablespoons olive oil
- salt & freshly ground black pepper
- Rinse the pork loin, pat dry, and place in a shallow glass or ceramic baking dish and set aside.
- Whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour this mixture over the pork, cover and refrigerate 2 to 3 hours or overnight.
- Preheat the oven to 375 degrees.
- Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook the pork on all sides, until lightly brown, about 5 to 6 minutes.
- Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, about 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees (160 degrees - about 5 minutes longer - for medium-well). The meat will be a very light pink color. (Note: The pork will continue to cook after it is removed from the oven.).
- Remove from the baking dish and place on a grooved carving board. Cover the pork loosely with foil and let it rest 5 to 10 minutes before carving.
- Season with salt and pepper. Slice into 1/4-inch pieces and spoon the pan juices over the pork. Serve immediately.
This was very good - after removing the pork, I deglazed the pan and added a bit of sugar. This was poured over the sliced tenderloin - very pretty and tasty holiday dish.