Cooktop Cove: This sweet-and-savory cherry-balsamic pork tenderloin couldn't be easier
By Emily Monaco
Pork and apples are a classic pair... but America's sweethearts may have to step out of the limelight. Cherries may be even tastier with pork, thanks to their syrupy sweetness and hint of acidity, both of which are further highlighted in the recipe below thanks to a red wine sauce with a glug of balsamic vinegar. Paired with juicy pork tenderloin, this sauce will make any meal a special occasion affair.
Pork tenderloin is best when it can rest after cooking, allowing all of its juices to redistribute. This is the perfect time to make the simple pan sauce, so that everything will be hot and ready to serve at once. Pair this dish with a simple side of buttered egg noodles or steamed rice: either will be the ideal base to soak up all of that delicious flavor.
Pork tenderloin with balsamic-cherry sauce
4
30 minutes
1 hour
1 hour 30 minutes
2 tablespoons lard
1 teaspoon salt
2 pork tenderloins (about 2 pounds total)
1/2 cup of water
1 large shallot, minced
1 cup dry red wine
2 tablespoons balsamic vinegar
2 tablespoons sugar
1 (10-ounce) package frozen cherries, thawed
Heat the lard over medium-high heat in an ovenproof skillet large enough to hold both tenderloins. Season the meat with salt on all sides. Sear on all sides until just browned, about 5 minutes.
Add 1/2 cup water, cover and cook on low for 3-5 hours, or until tender and cooked through.
While roast is cooking, set the pan over low heat, and add the shallot. Cook, stirring occasionally until lightly browned, about 2 minutes. Add the wine, and use a wooden spoon to bring up the fond. Add the vinegar and sugar, and cook until the liquid has reduced by half.
Stir in the cherries, and cook until just warmed through.
Slice the pork and serve with the sauce.
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