Monday, 16 June 2014

Pork Tenderloin with a Cherry Sauce


I didn't feel like cooking a full roast this Sunday -  it was just the two of us so I could get away with something less full-on!

We have had a pork tenderloin loitering in our freezer for what seems like forever! So I decided it was high time for me to defrost it and cook it.

I also had a bowl of disappointingly sour cherries so a savoury cherry sauce seemed like a good idea to go with a roasted pork loin.

Recipe
Serves 2

1 Medium  pork tenderloin

Celery stick
Pinch chilli flakes
3-4 cloves garlic



Check over the tenderloin & remove any of the tough white stuff with a sharp knife.


Cut your tenderloin in half to make it easier to sear and generously season with freshly ground black pepper

Heat a non stick pan & add some olive oil & a knob of butter



Combine the two when the butter has melted and starting to spit then add your tenderloin 


Sear on all sides this should only take a minute or so each side.


On a strip of foil layer your celery sticks, add broken garlic (these are garlic cloves that have been hit with the flat of a knife to squish them- you can leave the skins on), chilli flakes and seasoning


Place your seared tenderloin on top - setting the pan aside & keeping the juices (you'll need it for the sauce later)


Wrap & seal. Place in a preheated oven for about 20 min's


Whilst the pork is in the oven make your cherry sauce.

200g cherries - stalks removed but stones in
2 teaspoons sugar
bay leaf
1 teaspoon rosemary
2 tablespoons port


Pop the cherries in a pan, just cover with water and add the sugar . Poach until they start to soften usually about 10 min's


Their colour will change to a duller red, now drain the cherries


Saving the juices



Set the cherries aside and place the rosemary & bay leaf into the saved cherry juice to steep.


Retrieve the pan you seared the pork in and drain off some of the oil leaving the sticky mess in the bottom.
Heat and add the cherries. Pour in the port & let it sizzle, lifting the sticky bits off the bottom of the pan, then add the cherry juice.

(Sorry - I forgot to take any more pictures of the sauce preparation!)

Heat until the sauce thickens and add some seasoning - set aside. If you have trouble thickening the sauce add a little cornflour mixed with some water.

Remove your pork from the oven and allow to rest for 5 min's


Pour any juices collected in the foil into your sauce they will add a lovely garlicky flavour.


Depending on how you want to serve your tenderloin. Either place on a serving dish & pour the sauce over or slice your pork and place on hot plates. Spoon over the sauce and serve with cherries to the side of the pork slices.



We served ours on a bed of roasted parsnip chips along with a side dish of kale

Any leftover pork is really tasty cold in a sandwich for your lunch the next day.

Lizx
Printable Recipe

 Tenderloin