2.16.2009

Cherry Encrusted Pork Tenderloin with a reduced balsamic glaze

  • 1.5 lb of pork tenderloin
  • 2 tbsp of cracked pepper
  • 1/2 cup of dry cherries
  • 1 tbsp of olive oil
  • 1/4 cup + 1 cup of red wine (2007 Yellow Tail Cab)
  • kosher salt

Preheat the oven to 350F. Roll cleaned / dried tenderloin in cracked pepper and salt. Lay it atop of dry cherries. Press the meat on top of the cherries and add 1/4 cup of red wine to the pan. Cook for 30 minutes and rotate the meat with tongs (most cherries should stay attached to the meat). Add the remaining wine and olive oil to the pan. Cook for 10-15 minutes at 400F, depending on the thickness of your tenderloin, but just enough to keep the center pink and let the cherries caramelize.

Let the meat rest for 5-10 minutes to reabsorb the juices and serve with slowly reduced balsamic.

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