Pan-Seared Pork Tenderloin with Quick Bing Cherry Pan Sauce

Friday, 19 June 2009

Cherries and pork constitute a match made in heaven. Here, the flavors of the savory pork and the sweet cherries are melded in a simple sauce made from pan juices spiked with a little balsamic vinegar and mellowed with a swirl of butter. Serve the pork with a green vegetable; steamed mustard greens are especially nice. (Serves 2) 1 (1 pound) pork tenderloin 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons canola oil 1 cup pitted Bing cherries 1 cup chicken broth 1 tablespoon balsamic vinegar 3 tablespoons butter 1.) Cut the pork tenderloin into 6 pieces. Put the pieces, one at a time between layers of plastic wrap and use a meat tenderizer or a rolling pin to pound them into rounds about 4-inches across. Sprinkle the rounds with salt and pepper. 2.) Put the oil in a large frying pan over medium-high heat and when the oil is hot, cook the pork, turning once, until the surface of each is piece is golden brown golden brown, about 7 minutes altogether. 3.) Use tongs or a fork to transfer the pork to a plate. Toss the cherries in the oil left behind in the pan. Pour the chicken broth and the balsamic vinegar over the cherries and turn the heat to high. 4.) When the broth has boiled down to about half its original volume and the cherries are tender, after about 5 minutes, return the pork to the pan along with any juices that collected on the plate. Reheat the pork in the sauce for a minute, then transfer it to serving plates. Swirl the butter into the pan juices and pour the sauce over the pork.

 

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