Time to Turn the Clock Back and the Oven On

                             Pork Tenderloin with Port Wine Cherry Sauce

 

Once the temperature drops and the leaves begin to fall, I enjoy returning to recipes that evoke a sense of warmth and spice. In the late afternoon, with daylight savings time nudging me into premature darkness, I tend to begin my dinner preparation earlier than I do in summer. Somehow, the scent of pork roasting in the oven feels and smells like autumn.

Pork tenderloin is moist, reliable, and reasonably priced. Its mild flavor lends itself to sweet and savory sauces. This recipe is an easy, elegant, impressive, and perfect holiday item for your repertoire. The sauce can be made a day ahead and is a terrific accompaniment for pork roasts, chops, duck, and lamb.

 

                                             Pork Tenderloin with Port Wine Cherry Sauce

Serves: 4-6

Ingredients:

2 pork tenderloins

1 tablespoon dark brown sugar

1 tablespoon minced fresh rosemary

1 teaspoon salt

1 tablespoon coarse ground black pepper

3 tablespoons of canola oil

 

Port Wine Cherry Sauce

1 shallot, finely chopped

1 cup Tawny Port

1/3 cup cherry preserves (preferably all-fruit variety)

1 cup frozen cherries, thawed

 1/3 cup water

1 tablespoon of butter

½ teaspoon black pepper

 

Directions:

Clean the tenderloins of any silver skin and excess fat. Create a rub of salt, pepper, rosemary, and brown sugar. Massage into the pork, then wrap the tenderloins in plastic wrap and let stand at room temperature for 1 hour or refrigerate overnight.

Preheat the oven to 350 degrees. Heat an ovenproof 12” saute pan on the stovetop for 3-4 minutes. Add oil and pan sear the tenderloins until browned all over. Place in the hot oven for approximately 18-20 minutes or until the internal temperature reaches 130 degrees.  Remove to a platter and tent with foil. Do not wash the saute pan.

Port Wine Cherry Sauce:

Deglaze the saute pan with the Port wine then, add in the chopped shallot, and saute for 2 minutes. Add in the cherry jam, mix until incorporated. Then add the water, thawed cherries, black pepper, and cook a few minutes more until heated throughout and syrupy. Remove from the heat and whisk in butter. Serve over the sliced tenderloin.

 

Inspirations and Notes:

1.       This recipe pairs beautifully with roasted brussels sprouts and mashed potatoes. Check out my recipe for “Classic Whipped Potatoes” on the website.

2.       The sauce can be prepared ahead and reheat on low before serving

3.       I always recommend preparing a recipe according to the directions the first time. Feel free to play around with this sauce after your first preparation. I use a sprig of fresh rosemary when making this sauce and remove before serving. Using Brandy will impart a different flavor, as well.