Friday, June 1, 2018

Pork Tenderloin with Cherry Sauce

12 to 16 oz pork tenderloin
Freshly ground pepper
1 T olive oil

Cherry Sauce

6 T cherry jam
1½ T red wine vinegar
1 T brown sugar
1/8 tsp cinnamon
1 Pinch allspice

Remove excess fat and silver skin from tenderloin. Sprinkle meat with salt and pepper. Heat olive oil in a fry pan over medium-high heat. Sear tenderloin on all sides, about 6 to 8 minutes total. Transfer the tenderloin to a roasting pan and roast at 350° for 15 to 20 minutes, or until an instant read thermometer or meat thermometer registers 145° to 150° when inserted in the thickest part of the meat. While tenderloin is roasting, prepare cherry sauce. In a small saucepan, combine jam, vinegar, brown sugar, cinnamon and allspice. Bring to a simmer and cook for about 6 to 7 minutes, stirring occasionally. When tenderloin has reached desired temperature, let rest for 5 minutes before slicing. Serve with warm cherry sauce.

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