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Pork Tenderloin with Cherry Port Sauce


Cherry Port Sauce
1 tsp
vegetable oil
1 cup
onion, sliced
3/4 cup
port wine
3/4 cup
dried cherries
2 tbs
apricot jam
1/4 cup
chicken broth
1 tbs
butter - unsalted, cut into 3 pieces

Pork
2 lbs
pork tenderloin, remove silver skin
1 1/4 tsps
kosher salt
3/4 tsp
freshly ground black pepper
2 tsps
vegetable oil


  • 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.

Nutrition

Prep Time: 0:15 Cook Time: 0:20 Skill Level: Average Cuisine: American Serves: 8 Calories: 297.4 Fat: 10.3g Unsaturated Fat: 5.51g Protein: 32.1g Carb.: 14.7g Sugar: 10.4g Sodium: 482.3mg Calcium: 15.9mg Potassium: 15.9mg Fiber: 1g GL: 8

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Member Comments

NameCommentAdultsKidsEffort
GuestLooks 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]***** 
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