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Pork Tenderloin w/Cherry Port Sauce




Source of Recipe


Terry P.


List of Ingredients




1 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1 pound Pork Tenderloin
1/2 tablespoon Olive Oil
***Sauce***
1/2 cup Dried Bing Cherries
1/3 cup Port Wine
2/3 cup Chicken Stock
2 tablespoons Rosemary -- minced fresh
Salt And Pepper -- To Taste



Recipe



Remove the silver skin of the tenderloin, cut into 1" slices, each pounded to 3/4" with flat side of chef's knife blade

Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottom pan, over med-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate; continue with sauce recipe using drippings in pan.

---For Sauce: Set pan in which pork was cooked over med-high heat; add port and cherries. Boil, scraping pan bottom with wooden spatula to loosed browned bits, until liquid reduces to about 2 Tbsp, 2 - 3 minutes. Increase heat to high; add stock or broth, rosemary, any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 2 minutes. Add salt and pepper to taste.

Reduce heat to med; return pork to pan, turning meat to coat. Simmer to heat pork through and blend flavors, about 3 min. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

Note: Dried cranberries or chopped dried apricots can be substituted for the cherries.


SERVES 3