This cherry-braised pork tenderloin makes a flavorful dinner. The recipe pairs well with the 2017 Merlot from Afton Mountain Vineyards and appears in “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
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What You’ll Need:
Cherry Braise:
- 1 Tbsp. butter, melted
- 1 Tbsp olive oil
- 1 c. leeks, finely chopped
- 3 Tbsp. balsamic vinegar
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. cayenne
- ½ c. cherry preserves
- 2 c. frozen pitted sweet cherries
- 1 Tbsp. orange juice
- ¼ c. merlot
Rub:
- 2 Tbsp. olive oil
- 1 tsp. salt
- ½ tsp freshly ground pepper
- 1 ½ tsp. orange zest
- 1 tsp. finely minced fresh rosemary
- 2 pork tenderloins
Directions:
Step 1: Preheat oven to 425 F.
Step 2: Trim pork loin of fat, and lay in a shallow roasting pan (metal or ceramic). Pat dry pork loin using paper towels.
Step 3: Mix together the rub ingredients. Then rub the pork and place in a roasting pan.
Step 4: Roast pork loin in the oven for 15 minutes. Remove from oven and top with Cherry Braise mixture.
Step 5: Mix all ingredients for the Cherry Braise together in a medium mixing bowl.
Step 6: Then pour the mixture over the slightly roasted pork and continue to bake for 30 minutes or until the pork registers 165 F.
Step 7: Transfer pork to a platter. Let it rest for 10 minutes.
Step 8: Carve and serve warm with cherry pan sauce.
