Pork tenderloin with tart cherry sauce.
- Pork tenderloin
- Flour
- 1 tbsp of steak seasoning ( I use Weber Chicago style)
For the cherry sauce:
- 1 tbsp olive oil
- 1/2 medium shallot, finely chopped
- Kosher salt
- 1 cup fresh Bing cherries, pitted and halved
- 1/3 cup ruby port or red wine
- 2 teaspoon balsamic vinegar reduction
Mix a tablespoon of flour(you can use breadcrumbs too) and the steak seasoning of your choice in a bowl. Meanwhile heat heavy bottomed pan with a couple teaspoons of oil to about 350. Turn on oven to 350. Dry tenderloin with paper towel and cover with the seasoning flour mixture. Sear pork on all sides for about 2 minutes a side. Remove pan from heat and add pork to a sheet pan to roast in oven for 18-22 minutes or until pork is 135.
Add a tablespoon of oil and shallots to same pan and turn to medium low. Keep pan off heat until pan is moderate before adding shallot. Cook shallot for about a minute. Add wine or pork and delgaze pan with wooden spoon. Let reduce slightly and add cherries. I used a slightly dried cherry and dehydrated them with duck(or chicken) stock. Depending on ingredients sauce will differ. Add more liquid or some sugar(honey etc) if your cherries are extremely sour.
Let pork rest about 10 minutes before slicing.