Sunday, December 8, 2013

Pork with Cherry Sauce

I like watching Everyday Food videos with Sarah Carey whenever I can. I love meals that are 30 minutes are less but still delicious and easy to make. THIS meal is one of those things. The cherry sauce was pretty good I thought but Joey found it too sweet. The pork had a nice crispy outside which made it extra delicious. The recipe calls to be served over polenta but I chose duchess potatoes (recipe coming soon!). I thought this was a delicious meal and quick and easy. It could also impress your guests instead.

1lb pork tenderloin
1/4 C flour
3 T olive oil
salt & pepper
1/4 C red wine
1/4 C chicken broth
12oz frozen cherries, defrosted
2 t fresh grated ginger
2 shallots, thinly sliced
polenta or duchess potatoes for serving

1. Pound tenderloin to flatten and then cut into four equal pieces. Season with salt and pepper. Dredge pork in flour and shake off excess.
2. Heat 1 T olive oil in a large skillet over medium-high heat. Add pork and cook 2-3 minutes per side until cooked through. Remove pork to plate and tent with foil.
3. Reduce heat to medium. Add shallots and cook 4-5 min or until softened. Add wine & broth and cook stirring until reduced by half about 3 minutes.
4. Add cherries and ginger and cook until softened, about 2 minutes. Smash some cherries with the back of a spoon and leave others whole.
5. Add pork and juices back into the pan and cook about 2 minutes until everything blends together. Server pork and sauce over polenta or potatoes

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