Roast Pork Tenderloin with Cherry Sauce

Roast Pork Tenderloin with Cherry Sauce Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Roast Pork Tenderloin with Cherry Sauce is a delicious and elegant dish that is perfect for a special occasion or a family dinner. The combination of tender pork with a sweet and tangy cherry sauce is sure to impress your guests and leave them wanting more.

History

This recipe is a modern twist on a classic dish that has been enjoyed for centuries. Pork tenderloin has long been a popular choice for roasting due to its tender texture and mild flavor. The addition of a cherry sauce adds a unique and flavorful element to the dish, making it a standout option for any meal.

Ingredients

2 lb (907 g) pork tenderloin
0.5 tsp salt
0.5 tsp freshly ground pepper
2 tbsp olive oil
0.5 cup beef broth
0.25 cup bourbon
1 (17 oz (482 g)) can pitted dark sweet cherries
1 tbsp cornstarch
2 tsp grated lemon rind
2 tbsp fresh lemon juice
1.5 tsp chopped fresh rosemary
0.5 tsp whole cloves
0.5 cup chopped pecans, toasted

For garnishing

fresh watercress
chili leaves, optional

How to prepare

Cut the pork loin into fillets that are 1.5 inches thick. Sprinkle salt and pepper evenly over the fillets.
If desired, securely tie a 12-inch piece of kitchen string around each fillet.
In a skillet, heat some oil over medium-high heat. Cook the pork fillets for 2 to 3 minutes on each side, or until they turn golden brown.
In a separate bowl, stir together beef broth and bourbon. Add this mixture to the skillet, stirring to loosen any particles from the bottom.
Reduce the heat to low, cover the skillet, and let it simmer for 10 to 15 minutes, or until the pork is fully cooked.
Transfer the fillets to a serving platter, while reserving the pan juices. Keep the fillets warm.
Remove and discard the kitchen string. Drain the cherries, but keep the syrup in a small bowl.
In another bowl, whisk together the cherry syrup, cornstarch, and the next 4 ingredients.
Add this mixture to the skillet with the reserved pan juices. Bring it to a boil over medium heat, and cook while stirring constantly for 1 minute, or until it thickens. Remove from heat.
Remove the cloves and mix them with the cherries and chopped, toasted pecans.
Spoon the mixture evenly over the warm pork fillets. If desired, garnish and serve immediately.

Variations

Substitute the pork tenderloin with chicken breasts for a lighter option.
Use fresh cherries instead of canned for a more vibrant flavor.
Add a splash of balsamic vinegar to the cherry sauce for a tangy twist.

Cooking Tips & Tricks

Make sure to tie the pork fillets with kitchen string to ensure they cook evenly and retain their shape.

- Toasting the pecans adds a delicious nutty flavor to the dish.

- Be sure to simmer the pork in the beef broth and bourbon mixture to infuse it with rich flavor.

- Stir the cherry sauce constantly while cooking to prevent lumps from forming.

Serving Suggestions

Serve Roast Pork Tenderloin with Cherry Sauce with a side of roasted vegetables and a glass of red wine for a complete and satisfying meal.

Cooking Techniques

Searing the pork fillets before simmering them in the sauce helps to lock in the juices and create a flavorful crust.

- Thickening the cherry sauce with cornstarch gives it a glossy and velvety texture.

Ingredient Substitutions

If you don't have bourbon, you can use red wine or apple cider as a substitute.

- Walnuts or almonds can be used in place of pecans in the cherry sauce.

Make Ahead Tips

You can prepare the cherry sauce in advance and store it in the refrigerator for up to 2 days. Simply reheat it before serving with the pork fillets.

Presentation Ideas

Arrange the pork fillets on a platter and spoon the cherry sauce over the top. Garnish with fresh watercress and chili leaves for a pop of color.

Pairing Recommendations

Roast Pork Tenderloin with Cherry Sauce pairs well with a side of creamy mashed potatoes or buttered noodles. A crisp green salad with a citrus vinaigrette is also a refreshing accompaniment.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the pork fillets in the oven at 350°F (175°C) until warmed through. The cherry sauce can be reheated on the stovetop over low heat.

Nutrition Information

Calories per serving

Each serving of Roast Pork Tenderloin with Cherry Sauce contains approximately 400 calories.

Carbohydrates

Each serving of Roast Pork Tenderloin with Cherry Sauce contains approximately 15 grams of carbohydrates.

Fats

Each serving of Roast Pork Tenderloin with Cherry Sauce contains approximately 20 grams of fat.

Proteins

Each serving of Roast Pork Tenderloin with Cherry Sauce contains approximately 35 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin C, iron, and potassium.

Alergens

This recipe contains nuts (pecans) and alcohol (bourbon).

Summary

Roast Pork Tenderloin with Cherry Sauce is a balanced meal that provides a good mix of protein, fats, and carbohydrates. It is also rich in essential vitamins and minerals.

Summary

Roast Pork Tenderloin with Cherry Sauce is a sophisticated and flavorful dish that is perfect for any occasion. The tender pork fillets paired with the sweet and tangy cherry sauce create a harmonious balance of flavors that will delight your taste buds. Serve this dish with your favorite sides and enjoy a memorable meal with family and friends.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a rainy Sunday afternoon, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a picture of a succulent roast pork tenderloin with a rich cherry sauce caught my eye. I could almost smell the delicious aroma wafting from the page.

I had always been a lover of cooking, and I had learned many recipes from various places and people over the years. But there was something about this particular dish that called out to me. I knew that I had to learn how to make it.

I immediately set to work gathering the ingredients I would need. The recipe called for a pork tenderloin, fresh cherries, red wine, balsamic vinegar, and a few other simple ingredients. I made a list and headed to the grocery store to pick everything up.

When I returned home, I began preparing the dish. I seasoned the pork tenderloin with salt, pepper, and a few other spices before searing it in a hot skillet. The kitchen soon filled with the mouth-watering aroma of sizzling meat.

As the pork cooked, I prepared the cherry sauce. I pitted and chopped the cherries, then simmered them with red wine, balsamic vinegar, and a touch of sugar until they were thick and syrupy. The sweet and tangy scent of the sauce mingled with the savory smell of the roasting meat, creating a tantalizing combination that made my stomach growl in anticipation.

Finally, the pork was done cooking, and I removed it from the oven. The meat was perfectly browned and juicy, and I couldn't wait to dig in. I sliced the tenderloin into thick medallions and drizzled the cherry sauce over the top, the deep crimson color contrasting beautifully with the pale pink meat.

I took my first bite, and my taste buds exploded with flavor. The pork was tender and moist, with a rich, savory taste that was perfectly complemented by the sweet and tangy cherry sauce. It was a culinary masterpiece, and I knew that I had found a new favorite recipe.

Over the years, I have made this roast pork tenderloin with cherry sauce many times, for family gatherings, dinner parties, and quiet nights at home. Each time, it never fails to impress and delight. The combination of flavors is simply magical, and every bite is a symphony of taste sensations.

I have shared this recipe with friends and family, passing it down to the next generation just as it was passed down to me. It has become a beloved tradition in our family, a dish that brings us together and creates lasting memories.

As I sit here now, writing this story, I am filled with a sense of gratitude for all the recipes and culinary knowledge that have been handed down to me through the generations. Cooking has always been a way for me to connect with my loved ones, to express my creativity, and to nourish both body and soul.

And so, as I close this chapter on the tale of the roast pork tenderloin with cherry sauce, I am reminded once again of the power of food to bring people together, to create joy and comfort, and to keep alive the traditions of the past. I am grateful for the recipe that has brought so much pleasure into my life, and I look forward to many more delicious meals shared with those I love.