Pork Tenderloin With Cherry Sauce

Submitted by RecipeNut

"I love cherries and pork together so plan on making this one soon!"

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 8

ingredients

• 4 tablespoons olive oil, divided
• 3 tablespoons olive oil, divided
• 1 cup shallot, finely chopped
• 3 lbs pork tenderloin
• 1 tablespoon salt
• 1 teaspoon fresh ground black pepper
• 4 cups reduced-sodium chicken broth
• 4 tablespoons balsamic vinegar
• 4 cups frozen dark sweet cherries
• 1⁄2 cup dried sour cherries, finely chopped (optional)
• 1 tablespoon butter
• 1 tablespoon light brown sugar

directions

1. Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
2. lightly browned. Drain on paper towels; reserve.
3. Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
4. tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
5. Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
6. 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.
7. To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.

Reviews

[Mrs. Moon]

This was pretty good. I skipped the dried cherries, but otherwise made as written. Thanks for sharing!

 

[Chandra M]

Fantastic! The cherry sauce was excellent! Not too tart, not too sweet. It went perfectly with the moist pork tenderloin. And the color was awesome! I also like the little bit of bite that the shallots added. I did not use the dried cherries, as I could not find them, so for extra cherry flavor I served with a nice pinot noir :)

 

[pooh4me_10623027]

The sauce is too luquidy. Was it to be 1 cup broth? Hard to reduce 4 cups to 1/2 cup in 5 to 6 minutes... Otherwise, delicious!

 

[barryvino]

please update - 4 cups of broth? sure its not 1 cup?

 

[Brandy S.]

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