Pork Fillets With Dark Cherry Sauce Recipes

PORK CHOPS WITH BLACK CHERRY SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center, and register 145 degrees F (63 degrees C) on a meat thermometer, about 20 minutes.
• While the pork chops are baking, melt the butter in the same skillet over medium heat, and stir in the shallot and cherries. Cook until the shallot has begun to soften, about 2 minutes. Stir in the red wine and beef broth, and bring to a simmer. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve.

ROAST PORK WITH CHERRY SAUCE

Steps:

• Preheat the oven to 325 degrees.
• Combine salt, pepper, and garlic powder in a small bowl and mix well.
• Rub on the pork roast.
• Place in an 11 x 7 baking dish, fat side up.
• Bake, uncovered for 1 1/2 - 2 hours, until internal temperature reaches 160 degrees.
• Drain cherries, reserving liquid. Add enough water to cherry liquid to measure 3/4 cup.
• Pour 1/2 cup into a medium saucepan and add sugar, vinegar, and cinnamon.
• Bring to a boil, reduce heat, and simmer uncovered, 10 minutes.
• Combine cornstarch with reserved 1/4 cup liquid and stir until cornstarch dissolves.
• Using a wisk, stir cornstarch mixture into hot cherry liquid.
• Bring to a boil and cook for 2 minutes, stirring constantly.
• Stir in lemon juice, butter and cherries.
• Cook 1 minute longer.
• Place pork on cutting board and let stand for 15 minutes before slicing.
• Serve with cherry sauce.

BLACK CHERRY PORK TENDERLOIN (THE MID-ATLANTIC)

Steps:

• Preheat oven to 375 degrees F.
• Coat the pork tenderloins well with salt & pepper, then in a large frying pan, heat vegetable oil over medium-high heat until it begins to smoke.
• Sear pork on all sides, about 2 minutes per side, then turn off the heat & transfer the meat to a shallow baking pan.
• Roast the pork for about 25-30 minutes or until internal temperature reaches 140 degrees F.
• While pork is cooking, pour off the excess oil from the frying pan, then place the pan over high heat & add the garlic, cooking for just 30 seconds before adding the vinegar, cherry preserves & chicken stock.
• Cook until sauce reduces by about half & begins to slightly thicken, about 5 minutes.
• Turn off the heat & whisk in the cold butter, stirring constantly until the butter is gone, then taste & adjust the seasoning, if necessary.
• When meat is done, remove it from the oven to a platter, allowing to rest for 10 minutes before slicing. Serve with the warm sauce.

PORK TENDERLOIN WITH CHERRY SAUCE

Steps:

• Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
• lightly browned. Drain on paper towels; reserve.
• Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
• tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
• 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.
• 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.
• To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.