Sunday, July 30, 2006

Pork Tenderloin With Preserved Cherry Pan Sauce

I know I said that I would use my preserved cherries in a seared chicken breast dish, but I changed my mind when I got to the store and saw the gorgeous pork tenderloins being featured. My husband loved this dish. I loved the pan sauce the preserved cherry syrup made but next time would either chop up the cherries or leave them out entirely as I found them to be too strong which distracted me from the meltingly tender goodness of the tenderloin. Using very few ingredients, this cooks up fast and easy.

Pork Tenderloins with Preserved Cherry Pan Sauce
2 pork tenderloins, about 2 pounds total weight
Kosher salt
Tellicherry pepper, freshly ground
olive oil

Pan Sauce
1 heaping cup preserved cherries, pitted
1 1/3 cups preserved cherry syrup
1 cup chicken stock
1/2 cup sweet onion, chopped
1 tablespoon fresh thyme, chopped
3 tablespoons butter

Heat oven to 400 degrees. Have a roasting pan drizzled with olive oil ready.
Sprinkle the kosher salt and freshly ground pepper all over both loins and pat in.

In a large skillet (I use cast iron) add 1 tablespoon good olive oil and 1 tablespoon butter over medium high heat.
When skillet is hot, sear both loins on all sides until nicely browned, keeping them well separate from eachother. Remove loins to the roasting pan and place in the hot oven for 15 minutes or until medium rare.

Meanwhile, saute the onions in the skillet, scraping up the browned meat bits. When the onions are soft, add the chicken stock, syrup and fresh thyme and bring to a boil, continuing to get all the browned bits off the pan. Over high heat, let the liquids boil until reduced by 3/4. (This will take about the same amount of time that the loins will take to finish in the oven.) When reduced, add the cherries, if desired, and heat through.

Remove the pan from the heat and swirl in the butter, 1 tablespoon at a time, until the sauce thickens slightly. Season to taste with salt and pepper if desired.

Let the loins rest on a cutting board for about 5 minutes then slice across the loin into rounds. Serve with the pan sauce and a few cherries.