Sunday, March 1, 2009

Pork Tenderloin with Cherry Sauce


This recipe came from my Tagfoot friend’s blog Sandys5324’s Blog I was given permission to share it on mine. If you have a recipe you would like to share on this blog send it to me at sandyswebnetwork@gmail.com Include an image if you have one and a link to your blog or website. Don’t forget to join my fan club. I will join yours as well. You can join any of my blogs from here as well. If you would like to contribute to any of them just send an email. All comments are welcome.

Sandy found this recipe from a local news station.

1 1/2 cups port wine
2 tablespoons olive or grapeseed oil
1 1/2 cups chicken broth
1 1/2 lbs pork tenderloin, trimmed
1/2 cup canned tart, pitted cherries in water
1/2 cup flour
2 tablespoons cherry or raspberry preserves
sea salt & pepper
2 teaspoons Bavarian mustard or Dijon
Fresh chopped parsley
4 tablespoons butter melted

In medium bowl combine wine, broth, cherries, mustard and preserves and set aside. Heat oven to 350 degrees. Set oven safe tray large enough for all meat to side.
Cut pork into thin 1/2 to 1″ thick slices - narrow width not long lengths. Dip the pork slices in butter then coat with flour. Heat oil in large frying skillet to med/med high. Low enough to allow the meat to cook, yet high enough to brown and sear it. Cook for 4 minutes on each side.
Add oil to pan as needed and as meat finishes cooking place on tray in oven to keep warm. (I had to cook 2 large roasts so this took a little while) Add salt and pepper to taste either in flour or as meat cooks.
When all meat is cooked and in the oven add wine mix to skillet, scraping to loosen browned bits into sauce. Increase heat to high and bring to boil. Cook until sauce reduces about 2-3 minutes.
I cooked about 5-7 minutes and it seemed too thin so I carefully added 1 tablespoon flour to boiling wine mix, stirring well to be sure it doesn’t clump. When sufficiently reduced to your desired consistency (not thick though) serve individually over meat.