📝 About This Recipe
This elegant dish marries the lean, buttery texture of pork tenderloin with the intense, jewel-like sweetness of tart dried cherries. A sophisticated pan sauce, enriched with ruby port and aged balsamic, elevates the pork into a restaurant-quality masterpiece that balances savory, sweet, and acidic notes perfectly. It is a stunning centerpiece for an intimate dinner party or a refined weeknight meal that celebrates the versatility of dried fruits.
🥗 Ingredients
The Pork
- 1.5 pounds Pork Tenderloin (trimmed of silver skin and patted dry)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil (high smoke point variety)
- 3 sprigs Fresh Thyme (whole)
The Cherry Reduction Sauce
- 3/4 cup Dried Tart Cherries (roughly chopped if very large)
- 1 large Shallot (finely minced)
- 1/2 cup Chicken Stock (low sodium)
- 1/3 cup Ruby Port or Dry Red Wine (adds depth and color)
- 2 tablespoons Balsamic Vinegar (good quality aged variety)
- 1 tablespoon Honey (optional, depending on cherry sweetness)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1/2 teaspoon Fresh Rosemary (finely minced)
For Garnish
- 1 tablespoon Parsley (freshly chopped)
- 2 tablespoons Toasted Walnuts (crushed for texture)
👨🍳 Instructions
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1
Remove the pork tenderloin from the refrigerator 20 minutes before cooking to take the chill off, ensuring even cooking. Pat the meat thoroughly dry with paper towels.
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2
Season the pork generously on all sides with kosher salt and freshly cracked black pepper, pressing the seasoning into the meat.
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3
Heat the olive oil in a large oven-proof stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering but not smoking.
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4
Place the pork in the skillet. Sear for 2-3 minutes per side without moving it, until a deep golden-brown crust forms. Use tongs to rotate and sear all sides, including the ends.
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5
Add the whole thyme sprigs to the pan during the last minute of searing to infuse the oil with aroma.
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6
Transfer the skillet to a preheated oven at 400°F (200°C). Roast for 10-12 minutes, or until an instant-read thermometer inserted into the thickest part reaches 140°F (60°C).
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7
Carefully remove the pork from the skillet and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 8-10 minutes. This allows juices to redistribute.
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8
While the meat rests, place the same skillet (be careful, the handle is hot!) back on the stovetop over medium heat. Remove the spent thyme sprigs.
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9
Add the minced shallots to the pan drippings and sauté for 1-2 minutes until softened and translucent.
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10
Deglaze the pan with the port (or red wine), scraping up all the browned bits (fond) from the bottom of the pan with a wooden spoon.
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11
Stir in the dried cherries, chicken stock, balsamic vinegar, and minced rosemary. Increase heat to medium-high and simmer until the liquid reduces by half and the cherries become plump, about 5-6 minutes.
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12
Taste the sauce. If it's too tart, whisk in the honey. Reduce heat to low and whisk in the cold butter one cube at a time until the sauce is glossy and slightly thickened.
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13
Slice the rested pork into 1-inch thick medallions. Arrange them on a warm platter.
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14
Spoon the cherry reduction generously over the pork and garnish with fresh parsley and toasted walnuts for a delightful crunch.
💡 Chef's Tips
Always use an instant-read thermometer; pork tenderloin becomes dry very quickly if overcooked beyond 145°F. Don't skip the resting period, as it is the secret to a juicy, tender result. If you don't have port, a dry cherry juice or even pomegranate juice works as a non-alcoholic substitute for the deglazing liquid. For the best sauce consistency, ensure the butter is very cold when whisking it in at the end; this creates a stable emulsion called 'monter au beurre'. If your dried cherries are very hard, soak them in the chicken stock for 10 minutes before starting the recipe.
🍽️ Serving Suggestions
Serve alongside creamy goat cheese polenta to soak up the extra cherry sauce. Pairs beautifully with roasted Brussels sprouts tossed in a light maple glaze. A glass of Pinot Noir or a light-bodied Merlot complements the dark fruit notes of the cherries. For a lighter option, serve over a bed of wild rice pilaf with toasted almonds. Pairs excellently with a simple arugula salad dressed in a lemon vinaigrette to cut through the richness.