The last time we added extra wine, a tiny bit of extra balsamic and reduced the sauce more than they recommended. Turn it so all sides are browned. 1 large shallot, thinly sliced lengthwise (about 1 cup) On a busy weeknight, one of my favorite things to cook is a pork tenderloin. 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It was delicious! Increase heat to high. A real keeper! I made this after dinner one night for dinner with a friend. This step is crucial for retaining moisture inside the meat. I used dried tart montmorency cherries (because that's what I had on hand) and didn't add the additional sugar. Two forks for easy and fairly yummy. salt and cook 1 minute. Frozen cherries are the star in a vibrant, herby pan sauce that is made while the lightly spiced pork tenderloin rests. Reduced sugar to 2 tsp and added a little more balsamic and used 1 shallot. Remove pork from pan, and keep warm. If so, save this pin to reference the recipe later. My 3-year-old loves dipping sauces. https://www.tasteofhome.com/recipes/cherry-balsamic-pork-loin Can't go wrong. © Copyright 2020 Meredith Corporation. Serves 4 (serving size: 3 pork medallions and about 2 tbsp. 370 calories; calories from fat 17%; fat 6.8g; saturated fat 2.4g; mono fat 3.1g; poly fat 0.7g; protein 25.1g; carbohydrates 52.3g; fiber 0g; cholesterol 62mg; iron 0.9mg; sodium 342mg; calcium 25mg. We have made it exactly according to the recipe several times now. This recipe for Cherry Glazed Pork Tenderloin makes you feel like you are in a 5 star restaurant, without the long wait or hefty price tag! I made this for guests and it was a huge hit! It seemed like a no brainer and it was awesome, although I'm sure regular balsamic would be excellent, as well. Simple to make and perfectly balanced between savory and sweet, this fast pan sauce uses a secret ingredient: cherry preserves. this link is to an external site that may or may not meet accessibility guidelines. I prepared the recipe as directed, but wrapped the tenderloin in bacon. Offers may be subject to change without notice. It's simple and easy. Red wine is not the dominant flavor here, but if you’d like to avoid it, use chicken stock and add a splash of cider or red wine vinegar. Add 2 teaspoons thyme to drippings in pan; cook 30 seconds. MyRecipes may receive compensation for some links to products and services on this website. pepper in a small bowl. Big YUM. Instead of emulsifying with butter, I thickened with cornstarch. Red wine is not the dominant flavor here, but if you’d like to avoid it, use chicken stock and add a splash of cider or red wine vinegar. You can slice a one-pound pork tenderloin into four medallions to use in place of the pork chops, or try the sauce over duck breast. Makes a beautiful presentation, too. In a large skillet, heat a tablespoon of oil over medium to high heat and grill the pork for about 8 minutes. You can use this versatile two-ingredient sauce over pork or chicken. I agree about the tart vs sweet cherries, but that can be an individual taste thing. Everyone loved it. In a saucepan, combine the jam, vinegar, brown sugar, cinnamon, allspice, and a dash of salt. I prefer softer meats. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. The potatoes can cook at the same temperature as the pork so I often use them as an easy side. Fantastic, easy weeknight recipe. Add pork slices; cook 2 minutes on each side. Frankly better with a fruit gastrique of your choice/design. I served this with hasselback potatoes and steamed green beans. I used frozen cherries, they were surprisingly fresh and not mushy like some fruit goes when frozen. Loved this recipe. Served with alfredo potatoes and peas. If you don't like to cook with alcohol, you can use chicken stock instead. Our cook times tend to be longer by 5-10 min, but it is always a big success. We used rioja as the wine, which worked great. We substituted apricot preserves for cherry and it was very tasty. Meanwhile, preheat your oven to 425 degrees. When the pork has cooked 10 minutes, brush on 1/2 of the cherry glaze and return to the oven for the remaining 10 minutes. Pop it back in the oven for the remaining 10 minutes. Aside from its concentrated fruit flavor, the preserves lend body and thickness to the sauce. Either way, this classic flavor combination makes good use of high-quality cherry preserves. I regularly need to intervene lest he has sauce with a side of chicken for dinner.