Roasted Pork Tenderloin with a Cherry Balsamic Reduction
Just typing out this recipe makes my mouth water. It’s a simple go-to recipe when we have fresh cherries in the store that is sure to impress. If it’s too hot and you don’t want to turn on the oven you can always grill the tenderloin on the BBQ.
Roasted Pork Tenderloin with a Cherry Balsamic Reduction
Just typing out this recipe makes my mouth water. It’s a simple go-to recipe when we have fresh cherries in the store that is sure to impress. If it’s too hot and you don’t want to turn on the oven you can always grill the tenderloin on the BBQ. Serves 4.
Ingredients
Ingredients:
- 1 pork tenderloin about 1 pound
- Salt and pepper
- 2 to 3 Tbsp Sigona’s Fresh Press extra virgin olive oil
- 2 to 3 Tbsp unsalted butter
- 1 large shallot diced
- 1 Tbsp chopped fresh rosemary
- 3/4 lb. Bing cherries pitted and halved
- 1/2 cup Sigona’s red cherry balsamic
Instructions
- Rub pork with salt and pepper. Heat EVOO in a large skillet over medium-high heat. When hot add pork to pan and cook 3 minutes, rotating to brown all sides. Roast pork in the oven at 400F for about 20-25 minutes or until a thermometer registers 155F (it will still be slightly pink). Set aside and let stand for 10 minutes before cutting.
- When pork is done and resting, begin the cherry & balsamic sauce.
- Add butter to a skillet over medium-high heat. When melted, stir in the shallots and rosemary and cook for one minute. Add the cherries and balsamic and increase heat to high. Cook another minute or so to reduce the balsamic (it’ll get a little thicker).
- Drizzle the cherry and balsamic mixture over the sliced pork (about 1-2 inch thick medallions) and serve immediately.
Tried this recipe?Let us know how it was!
