🍒 Pork Tenderloin with Cherry Sauce

Ingredients

• Pork

• 2 Pork tenderloin, about 1 1/4 pounds each, silver skin trimmed
• 1 tsp Table salt
• ½ tsp Ground black pepper
• 1 tbsp Vegetable oil (soybean)

• Cherry sauce

• 1 Shallot, minced
• 2 cup Sweet cherries, pitted and halved, fresh or frozen
• 2 tbsp Balsamic vinegar
• 1 tbsp Honey
• ½ cup Chicken broth
• 3 sprig Fresh thyme
• 1 tbsp Butter, salted

Nutrition

Steps

You’ll need: large oven-safe skillet, instant-read thermometer, cutting board.

1. Heat the oven to 425°F. Pat the pork dry and season with salt and pepper. Wash your hands after handling raw pork.
2. Heat the oil in the skillet over medium-high heat. Brown the tenderloins on all sides, about 6 minutes.
3. Move the skillet to the oven and roast 12 to 15 minutes, until a thermometer in the thickest part reads 145°F. Move the pork to a cutting board and rest at least 3 minutes.
4. Set the skillet over medium heat (the handle is hot; use a mitt). Cook the shallot 1 minute. Add the cherries, vinegar, honey, broth and thyme and simmer 5 to 7 minutes, until the cherries soften and the sauce thickens.
5. Remove the thyme stems and stir in the butter. Slice the pork and spoon the sauce over.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.