Tenderloin With Cherry Sauce Recipes

PORK WITH CHERRY SAUCE

Steps:

• Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
• Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.

BEEF TENDERLOIN IN CHERRY SAUCE

Steps:

• Drain the cherry juice into a large saucepan and set the cherries aside.
• Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns.
• Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes.
• Dissolve the arrowroot in 1 teaspoon water and stir into the sauce.
• Simmer until the sauce is shiny and slightly thickened, 1 minute longer.
• Strain, cover, and set aside (This can be prepared a few hours ahead if you refrigerate the sauce, bring it to room temperature before proceeding.)
• Heat the olive oil in a large, heavy skillet over high heat.
• Sprinkle the steaks with salt and pepper and add them to the hot oil.
• Brown the steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking.
• Transfer the steaks to a large platter.
• Add the cherries and kirsch to the skillet and flambé. When the flames die out, reduce the heat to low and add the cherry sauce. With a wooden spoon, scrape up any browned bits from the bottom of the pan.
• Stir in the butter and grenadine syrup, the sauce should be bright red.
• Cook until the beef is heated through, about 2 minutes longer.
• Season the sauce to taste with salt and pepper, if necessary.
• Transfer the beef tenderloin steaks to warmed dinner plates.
• Spoon the cherry sauce over them and serve at once.

PORK TENDERLOIN WITH CHERRY SAUCE

Steps:

• Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
• lightly browned. Drain on paper towels; reserve.
• Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
• tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
• Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
• Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
• To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.

PORK TENDERLOIN WITH CHERRY SAUCE

Steps:

• Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
• Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
• While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
• Drizzle sauce over pork, top with almonds, and serve.

BACON-WRAPPED PORK TENDERLOIN WITH SOUR CHERRY SAUCE

Steps:

• Preheat the oven to 400 degrees F. Pat dry the pork tenderloin and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, then wrap with the bacon, overlapping the slices.
• Heat the oil in a large nonstick skillet over medium-high heat until hot, then brown the pork and shallots, 6 to 8 minutes. Flip the pork tenderloin browned-side up and transfer the skillet to the oven. Roast until the pork reaches 145 degrees F in the center, 15 to 18 minutes.
• When the pork is done, transfer to a cutting board, leaving the shallots in the skillet. Add the cherries and stock to the skillet and bring to a simmer. Stir together the cornstarch and 1 tablespoon water, then add to the skillet, bring to a boil, whisking until sauce is thickened, about 2 minutes. Season the sauce with salt and pepper. Slice the pork into 8 pieces, divide among 4 plates with the sauce, and sprinkle with dill, if desired.

ROASTED PORK TENDERLOIN WITH SWEET CHERRY SAUCE RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• Wash tenderloins and pat dry. Remove excess fat and silver skin.
• Sprinkle the tenderloins all over with seasoning and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the tenderloins on all sides, about 6 to 8 minutes total.
• Transfer the tenderloins to the oven and roast for about 15 to 20 minutes (could be longer, depending on the thickness of tenderloins), or until an instant-read thermometer or meat thermometer registers 145 F to 150 F when inserted in the thickest part of tenderloin.
• While the pork tenderloins are roasting, prepare the cherry sauce. In a saucepan, combine the jam, vinegar, brown sugar, cinnamon, allspice, and a dash of salt. Bring to a simmer and simmer, stirring occasionally, for 6 to 8 minutes.
• Remove pork tenderloins from the oven and let rest for 5 minutes. Slice and serve with warm cherry sauce.
• Enjoy!

SPICED PORK TENDERLOIN WITH CHERRY-THYME PAN SAUCE

Steps:

• Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.
• Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20-25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
• Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs, then season with salt and pepper. Slice pork and serve with sauce.