Imagine a dish that transforms an ordinary dinner into a culinary masterpiece - a perfectly seared pork tenderloin bathed in a luxurious port and cherry sauce that will make your taste buds dance with delight! This elegant yet surprisingly simple recipe combines the rich, tender flavors of perfectly cooked pork with the sophisticated sweetness of port wine and fresh cherries, all elevated by the aromatic touch of rosemary. Whether you're planning a romantic dinner or looking to impress your dinner guests, this recipe is your ticket to gourmet cooking success.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pork tenderloin (about 1 pound)
- 1 cup port wine
- 1 cup cherries, pitted
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the tenderloin dry with paper towels.
- Season the pork tenderloin generously with salt and freshly ground black pepper on all sides, ensuring even coverage.
- Preheat the oven to 425°F (218°C). Heat a large oven-safe skillet over medium-high heat with a tablespoon of olive oil.
- Sear the pork tenderloin in the hot skillet, turning every 2-3 minutes to create a golden-brown crust on all sides, approximately 8-10 minutes total.
- Transfer the skillet with the pork to the preheated oven. Roast for 12-15 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Remove the skillet from the oven and transfer the pork to a cutting board. Tent loosely with aluminum foil and let rest for 10 minutes to allow juices to redistribute.
- In the same skillet, add port wine and pitted cherries. Scrape the browned bits from the bottom of the pan while simmering the sauce.
- Reduce the port wine and cherry mixture over medium heat until it thickens slightly, about 5-7 minutes.
- Stir in freshly chopped rosemary and season the sauce with salt and pepper to taste.
- Slice the rested pork tenderloin into medallions and arrange on a serving platter. Spoon the port and cherry sauce over the meat.
- Garnish with additional fresh rosemary sprigs if desired, and serve immediately.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature for 30 minutes before cooking to ensure even cooking.
- Pat Dry for Perfect Searing: Use paper towels to remove excess moisture from the meat, which helps achieve that beautiful golden-brown crust.
- Use a Meat Thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F (63°C) - this ensures juicy, tender meat every time.
- Don't Skip the Resting Period: Letting the meat rest for 10 minutes allows the juices to redistribute, keeping the pork moist and flavorful.
- Choose a Good Port Wine: The quality of your port will directly impact the sauce's flavor, so use a wine you'd enjoy drinking.
- Fresh Ingredients Matter: Use fresh cherries and rosemary for the most vibrant flavor profile.
- One-Pan Wonder: By using the same skillet for searing and making the sauce, you'll capture all those delicious browned bits for maximum flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 35g
Fat: 8g
Saturated Fat: g
Cholesterol: 95mg
