Spiced Pork Tenderloin With Cherry Thyme Pan Sauce Recipes

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SPICED PORK TENDERLOIN WITH CHERRY-THYME PAN SAUCE



Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce image

Frozen cherries are the star in a vibrant, herby pan sauce that is made while the lightly spiced pork tenderloin rests.

Provided by Mindy Fox

Categories     Pork Tenderloin     Dinner     Kid-Friendly     Quick and Healthy     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 servings

Number Of Ingredients 11

1 teaspoon ground coriander
Kosher salt, freshly ground black pepper
2 pork tenderloins (about 2 pounds total)
2 tablespoons olive oil
1 large shallot, thinly sliced lengthwise (about 1 cup)
10 sprigs thyme
1 1/4 cups dry red wine
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 (10-ounce) package frozen dark sweet cherries, thawed, halved (about 2 cups)
1 tablespoon cold unsalted butter

Steps:

  • Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.
  • Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20-25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
  • Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs, then season with salt and pepper. Slice pork and serve with sauce.

PORK TENDERLOIN WITH CHERRY SAUCE



Pork Tenderloin with Cherry Sauce image

This delicious pork tenderloin recipe with cherry sauce is courtesy of my sister who made it 20 years ago, and which I have reminisced about over the years. She recently found the recipe so I'm saving it here for posterity.

Provided by Stefanie

Categories     Meat and Poultry     Pork     Pork Tenderloin Recipes

Time 8h50m

Yield 4

Number Of Ingredients 16

1 pound pork tenderloin, trimmed of fat
2 cups olive oil
¾ cup soy sauce
2 medium limes, juiced
2 tablespoons minced onion
2 teaspoons minced fresh ginger root
2 teaspoons white sugar
2 teaspoons flavor enhancer (such as Accent®)
1 (10 ounce) jar cherry preserves
½ cup red wine
2 tablespoons light corn syrup
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
¼ cup slivered almonds

Steps:

  • Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
  • Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
  • While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
  • Drizzle sauce over pork, top with almonds, and serve.

Nutrition Facts : Calories 1370.6 calories, Carbohydrate 66.2 g, Cholesterol 48.9 mg, Fat 114 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 16 g, Sodium 3221.1 mg, Sugar 49.5 g

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