Main Dishes
Black Cherry Glazed Pork Tenderloins
2 pork tenderloins, trimmed – about 3 lbs total
salt and pepper for seasoning
2 tbsp extra virgin olive oil
32 oz frozen sweet cherries, unsweetened, thawed or partially thawed
1 1 /2 cups thinly sliced shallots or onion
1/4 cup Black Cherry Balsamic vinegar
1/2 cup fresh basil
Preheat your oven to 425 degrees. Season pork on all sides with salt (don’t go crazy here) and black pepper. Place both tenderloins on a baking sheet with sides. Cover with foil and roast for about 25 minutes. Once done, let rest for about ten minutes and use the foil that covered them before to tent over them to keep them warm while they rest.
While the pork is roasting, make the cherry sauce: Heat the olive oil to medium heat in a pan or pot large enough to accommodate all of the cherries. Add the shallots to the pan and cook until softened. Add cherries, including any liquid from the bag, into the pan and let them cook for a few minutes. Once cherries are fully thawed (if they weren’t already) and softened, give them a good mashing with a wooden spoon or a potato masher.
Let reduce while stirring occasionally until most of the liquid has evaporated. Once that has happened, stir in the Black Cherry balsamic vinegar, cook for 1 minute and turn off the heat.
Serve pork with the Balsamic-Cherry sauce and sprinkle with the chopped basil.
Products Used
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Premium Extra Virgin Olive Oil
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
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Black Cherry Dark Balsamic
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
