Pork Tenderloin With Dried Cherries Food

PORK TENDERLOIN WITH DRIED CHERRIES

Steps:

• In a small saucepan, combine the first five ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside and keep warm., Flatten pork to 1/2-in. thickness; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown pork in butter; remove and keep warm. , In the same skillet, saute shallot in drippings until tender. Add cream, reserved cherry mixture and remaining salt and pepper, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to sauce consistency. Return pork to the pan; cook until no longer pink.

PORK MEDALLIONS WITH CHERRY SAUCE

Steps:

• Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
• Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

PORK WITH CHERRY SAUCE

Steps:

• Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
• Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.

PORK TENDERLOIN WITH CHERRY SAUCE

Steps:

• Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
• lightly browned. Drain on paper towels; reserve.
• Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
• tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
• Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
• Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
• To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.

ROAST PORK TENDERLOIN WITH DRIED CHERRIES AND ROSEMARY

Steps:

• Rinse the pork loin, pat dry, and place in a shallow glass or ceramic baking dish and set aside.
• Whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour this mixture over the pork, cover and refrigerate 2 to 3 hours or overnight.
• Preheat the oven to 375 degrees.
• Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook the pork on all sides, until lightly brown, about 5 to 6 minutes.
• Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, about 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees (160 degrees - about 5 minutes longer - for medium-well). The meat will be a very light pink color. (Note: The pork will continue to cook after it is removed from the oven.).
• Remove from the baking dish and place on a grooved carving board. Cover the pork loosely with foil and let it rest 5 to 10 minutes before carving.
• Season with salt and pepper. Slice into 1/4-inch pieces and spoon the pan juices over the pork. Serve immediately.

ROASTED PORK TENDERLOIN WITH DRIED CHERRY COMPOTE

Steps:

• For Pork, pre-heat oven to 400 degrees.
• Trim fat and silver skin from tenderloins.
• Mix chili powder, mustard powder, rosemary, and salt.
• Stir garlic into oil.
• Add oil mixture to dry ingredients to make a paste.
• Rub paste over tenderloins, cover and let marinate in refrigerator for about 1 1/2 hours.
• Place tenderloin in roasting pan and roast until medium or until meat thermometer registers 155 degrees in thickest part of meat, about 25 to 30 minutes.
• For Dried Cherry Compote, heat 1 tablespoon of the butter in skillet and add onions and mushrooms.
• Sauté until soft, about 5 minutes.
• Add beef broth, orange zest, and wines.
• Bring to boil and cook until the sauce is reduced by half.
• Add the dried cherries, orange juice, and thyme and continue cooking until the sauce becomes syrupy.
• Remove from heat and whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time.
• Bring back to a boil just before serving.

MEDALLIONS OF PORK WITH DRIED CHERRY SAUCE

Steps:

• Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
• Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
• Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.

PORK TENDERLOIN WITH TART CHERRY, PORT, AND CARAWAY SAUCE

Steps:

• Preheat oven to 425° F.
• Coarsely chop onion. Pat pork dry and season with salt and pepper. In an ovenproof large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork. Transfer pork to a plate and in oil remaining in skillet cook onion over moderate heat, stirring, until golden. Add Port, orange juice, and vinegar and simmer, stirring, 2 minutes. Add fresh or frozen cherries, caraway seeds, pork, and any juices that have accumulated on plate and bring to a boil.
• Transfer skillet to middle of oven and roast pork 30 minutes, or until a meat thermometer registers 155° F. Transfer pork to a cutting board and let stand, loosely covered with foil, 10 minutes.
• While pork is standing, simmer sauce, stirring, until slightly thickened and reduced to about 1 1/2 cups. Cut pork into 1/2-inch-thick slices and spoon sauce over it.

GRILLED PORK TENDERLOIN WITH FRESH CHERRY CHUTNEY

Steps:

• Prepare barbecue (medium heat). Mix preserves, vinegar, and allspice in medium bowl. Set aside 1/4 cup of preserves mixture for glaze; reserve remaining preserves mixture.
• Heat oil in large skillet over high heat. Add onion; sauté 1 minute. Add cherries, cayenne, and reserved preserves mixture. Boil chutney until thick, stirring often, about 8 minutes. Season with salt. Set chutney aside.
• Sprinkle pork with salt and pepper; brush with some glaze. Cook over hottest part of grill until brown. Move to coolest part and grill until thermometer inserted into thickest part of pork registers 145°F, turning often and brushing with glaze, about 25 minutes total. Transfer pork to platter. Let rest 10 minutes. Rewarm reserved chutney; serve with pork.

SLOW COOKED PORK LOIN WITH DRIED CHERRIES AND BABY ONIONS

Steps:

• In a gallon size Ziploc Storage Bag, combine the honey, orange juice, white wine vinegar, rosemary and cumin. Place the pork loin in the bag and allow to marinate in the refrigerator for 2 hours.
• Remove the loin from the bag and set aside. Pour the marinade into a medium bowl and whisk in the flour, a little at a time, until there are no lumps; then set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the pork loin and cook on all sides until golden, about 5 minutes. Remove the loin and place in the bowl of a medium (4-quart) slow cooker (see chef's note). Add the onions to the skillet and sauté until slightly softened and golden, about 5 minutes.
• Place the onions in the slow cooker with the pork loin. Add the cherries to the reserved marinade from Step 2 and pour the mixture over the pork loin and onions. Place the lid on the slow cooker and cook on low for 2 hours 25 minutes, or until a meat thermometer (inserted into the middle of the loin) registers 160 degrees F. (See chef's note.).
• Remove the loin and allow to sit for 5 minutes before slicing. To serve, spoon about 1/2 cup rice onto a plate. Place a slice or two of pork loin on the rice and drizzle with the cherry and onion sauce that the pork cooked inches Sprinkle with parsley, if desired.
• chef's notes.
• Slow cookers vary, so start checking meat for doneness after about 2 hours.
• To prepare this dish without a slow cooker, simply follow the steps above through cooking the loin in the skillet. Next, instead of placing the loin in the slow cooker, place it in a large pot on your stovetop. Add the onions, cherries and reserved marinade from Step 2. Cover the pot with a lid and cook on medium-low for about 2 hours 15 minutes, or until a meat thermometer registers 160 degrees F. Allow the pork loin to rest for 5 minutes before slicing.
• Pair leftover pork with crusty bread for sensational sandwiches.

PORK TENDERLOIN MEDALLIONS WITH PORT AND DRIED CHERRY SAUCE

Steps:

• Pre-heat the oven to 175 degrees.
• Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
• Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
• Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
• Pour sauce over the pork.

GRILLED PORK TENDERLOIN WITH CHERRY SALSA

Steps:

• Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
• Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.
• Remove tenderloins from marinade and season generously with salt and pepper.
• Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.

PORK TENDERLOIN WITH CHERRY RELISH

Steps:

• In a small bowl, combine garlic powder and herbs; rub over pork. Cover and refrigerate for 30 minutes., For relish, in a large saucepan, saute onion in oil until tender. Add sugar; cook and stir over medium heat for 10 minutes or until onion is browned. Add the cherries, vinegar and rosemary. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool to room temperature., Place pork on a rack in a shallow roasting pan lined with foil. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with relish.

PORK TENDERLOIN WITH CHERRY SAUCE

Steps:

• Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
• Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
• While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
• Drizzle sauce over pork, top with almonds, and serve.