Pan-seared pork tenderloin with cherry and red wine sauce
- July 2018
- Serves 4-6
- Hands-on time 1 hour, oven time 25-30 min
Cherries are the perfect balance of sweet and sharp, making them good in savoury dishes too. Try Debbie Major’s pan-seared pork with cherry and red wine sauce for an elegant dinner party main.
- Dairy-free recipes
- 15.3g (4.5g saturated)
- 44.8g (13g sugars)
- 1 tsp dried thyme
- 2 x 450-500g pork tenderloins (also sold as pork fillet), well trimmed
- 1 tbsp olive oil
For the cherry sauce
- 30g granulated sugar
- 1 tbsp balsamic vinegar
- 300ml fruity red wine, such as beaujolais
- 1 tbsp olive oil
- 50g finely chopped shallots
- 150ml chicken stock
- 300g cherries, stalks removed, pitted
- ¾ tsp arrowroot
- 1 tbsp lemon juice, or to taste
For the roast garlic & thyme potatoes
- 3 tbsp duck fat, goose fat or lard
- 1 small garlic bulb, separated into cloves
- 1kg charlotte potatoes, quartered lengthways into wedges
- 2 large fresh thyme sprigs
- Heat the oven to 220°C/200°C fan/gas 7. For the cherry sauce, put the sugar and 1 tbsp water in a small stainless steel pan (to help you to judge the caramel colour). Dissolve over a low heat, then increase the heat and cook without stirring until it has turned to a brick-red caramel.
- Remove from the heat, stand back and add the vinegar (it will sputter). Return to the heat, stir in the wine and boil rapidly until reduced by half. Meanwhile, heat the 1 tbsp oil in a medium pan with a lid. Add the chopped shallots and cook for 4-5 minutes over a medium heat until softened and lightly golden. Add the caramel/red wine and the stock, then boil until reduced to 150ml.
- Add the cherries to the sauce, cover and simmer for 3 minutes or until just tender. Mix the arrowroot with 1 tsp cold water, stir into the sauce and simmer for a few seconds until thickened. Stir in the lemon juice, taste and season. Keep warm over a low heat.
- Put the fat for the potatoes in a large non-stick roasting tin and heat in the oven for 5 minutes.
- Meanwhile, for the pork, rub the 1 tsp dried thyme and some salt and pepper all over both pork fillets. Heat a large heavy-based frying pan over a medium-high heat. Add 1 tbsp oil and the pork, reduce the heat to medium and cook for 25-30 minutes, turning every 5 minutes, until browned on all sides and cooked through but still juicy in the centre. Put on a carving board, cover with foil and leave to rest for 10 minutes.
- Meanwhile, crack each garlic clove open using the flat side of a cook’s knife but leave in their skins. Remove the tin heating in the oven and toss in the potatoes, garlic, thyme and some salt and pepper. Toss well, spread the potatoes in an even layer and roast for 25-30 minutes, turning halfway through.
- Carve the pork diagonally into chunky slices and serve with the sauce, potatoes, garlic (people can squeeze out the soft cloves as they eat) and your choice of greens.
Juicy, fruity, red-berryish reds suit this so stick with the beaujolais or a Chilean/New Zealand pinot noir.
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