(0 = leftover)
Pork Tenderloin with Cherry Port Sauce
Cherry Port Sauce
butter - unsalted, cut into 3 pieces
pork tenderloin, remove silver skin
1 1/4 tsps
freshly ground black pepper
Preheat oven to 400 degrees. Cover baking sheet with foil for easy clean up.
Combine salt and pepper and rub into pork. Let it sit for 10-15 minutes if you have the time.
Heat oil in 12-inch skillet over medium-high heat until very hot. Place both tenderloins in skillet and brown well on all sides. Let each side cook for about 3 minutes without moving them.
Transfer tenderloins to baking sheet and place in oven ; roast until internal temperature registers 135 - 140 degrees, about 10 to 15 minutes.
Transfer tenderloins to cutting board and tent loosely with foil and let rest until internal temperature registers 145 - 150 while you make the sauce.
Cherry Port Sauce
After the tenderloins go in oven, add oil to pan over medium-high heat.
Add onion and cook, stirring frequently, until softened and golden brown, about 5-7 minutes. Don't rush it.
Add port, cherries, broth and jam and scrape up browned bits with wooden spoon.
Let simmer while pork comes up to temperature, until mixture is slightly thickened.
Stir in any juices from the rested pork and simmer until thickened and reduced to about 1/3 cup.
Remove from heat and whisk in butter, one chunk at a time.
Season to taste with salt and pepper.
Add To Favorites
Nutrition by ingredient
Create Item From
Meals For This Recipe
Select radio button to replace
Pork Tenderloin with Cherry Port Sauce, Corn on the Cob - Frozen
Pork Tenderloin with Cherry Port Sauce, Roasted Garlic Mashed Potatoes, Teriyaki Brussels Sprouts
Pork Tenderloin with Cherry Port Sauce, Whole Wheat Couscous, Pear, Simple Sauteed Squash
Pork Tenderloin with Cherry Port Sauce, Two-Potato Casserole, Roasted Asparagus
Pork Tenderloin with Cherry Port Sauce, Roasted Garlic Mashed Potatoes, Teriyaki Brussels Sprouts, Roasted Sweet Potato Salad
Pork Tenderloin with Cherry Port Sauce, Grilled Peppers and Zucchini
Pork Tenderloin with Cherry Port Sauce, Roasted Garlic Mashed Potatoes
Looks great ... and I like tenderloins, but is there ever a time you would cooshe to use a loin instead of tenderloin? Why or why not? If you would - would you change the technique? Do you keep a couple of jars of jam/jelly on hand to make sauces? Which are your standards, cherry? apricot? Others?Thanks...Regarding PayPal - I've just never liked it. More options for payment may mean more payment:) http://fuvwice.com [url=http://bxlxrxpogll.com]bxlxrxpogll[/url] [link=http://ncdbfh.com]ncdbfh[/link]