Herbed Pork Tenderloin
Serves 4
What to Pair With
If you’re looking for a roast recipe for a small crowd, try a pork tenderloin. Here, I coat the loin with dried herbs and serve it with a cherry fruit sauce. Enjoy!
Ingredients
2 pork tenderloins, trimmed of fat and silver skin
2 tbsp dijon mustard
1 cup mix dried herbs- thyme, rosemary, tarragon
1 tbsp salt
2 tsp ground black pepper
Cherry Relish Ingredients
1/2 shallot, diced
1 bag frozen cherries (1 lb)
2 tbsp sugar
1 1/2 cup red wine
1/4 cup orange juice
2 tbsp balsamic vinegar
1 tsp allspice
2 sprigs rosemary
2 tsp corn starch
2 tbsp water (or wine)
Preparation
Preheat oven to 425 degrees
Coat the loins with the mustard
Mix the herbs, salt and pepper
Coat both loins with the mix
Cook for 20-25 min or until the temperature of the pork measures 150 degrees
Remove from oven and rest pork for 10 min
Slice and serve
Cherry Relish Procedure
Soften the shallots in 2 tbsp olive oil over med-low heat, 5 min.
Add the cherries through rosemary.
Cook until reduced and thickened, about 15 min.
Combine the starch and water in a bowl and stir.
Remove the cherry mix from the heat.
Stir in corn starch mixture.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!