Lamb or Venison With Cherry-Ginger Sauce

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READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using spice grinder, combine rosemary, coriander, and garlic to make a paste.
  • Rub each tenderloin with 1 Tbs of olive oil, then rub each tenderloin with the paste. Cover and refrigerate for 30 minutes.
  • Preheat oven to 450°F.
  • Heat remaining 1 Tbs of olive oil in ovenproof nonstick saute pan over high heat. Add tenderloin and cook until browned, turning once, about 5 minutes Season with salt and pepper.
  • Place in oven. Roast until meat thermometer registers 125F, 8-10 minutes.
  • Transfer meat to plate and cover with foil.
  • Stir cornstarch into a bit of broth until smooth. Add mixture, wine, cherries, ginger, orange zest, and remaining broth to saute pan over medium-high heat, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Simmer until thickened, about 5 minutes Whisk in honey, and season to taste with salt and pepper.
  • Slice venison on the diagonal, serve with sauce.
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