So this recipe was supposed to go up during cherry week a while back, but I got distracted with going out of town. I brought this pork to a girls' night and served it with couscous and everyone really liked it (the pork was so tender!). However, I didn't have enough time to eat all of the leftovers before going to Florida, so my very smart roomie popped the meat in the freezer.
I am so glad she did! I wasn't completely convinced of this recipe's merit until, after defrosting the meat and sauce, I tried it again with a salad for a side. Man, I am so glad I didn't pass this over. I will definitely be making it again. Maybe the sauce just gets better after a day or so. I know that's how my saffron sauce is (recipe will come in a bit for that).
Anyway, if you are hankering for a new way to use those fresh cherries of the summer, here's a good meal.
Cherry Pork with Rice
Serves 2-3
Adapted from the Seattle Times
1 pork tenderloin, about 1 pound
½ to 1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons canola oil
1 cup pitted Bing cherries (see note)
1 cup chicken broth
1 tablespoon balsamic vinegar
3 tablespoons unsalted butter, cut into ½-inch bits
1 cup brown rice, cooked (the sauce tastes so good mixed with the rice!)
Salads for a side
1. Cut the pork tenderloin into medallion-size pieces. Sprinkle the rounds with the 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 piece is 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 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, about 5 minutes, return the pork to the pan, along with any juices that have collected on the plate.
5. Reheat the pork in the sauce for a minute, then transfer it to serving plates. Swirl the butter into the pan juices and pour some of the sauce over the pork, but save most of the sauce and cherries to pour over the brown rice that you have made to serve as side. Serve pork medallions with the rice with the sauce and a nice salad.
Note: When fresh cherries are out of season, use frozen whole cherries, which are available year-round. If doing so, add them to the boiling sauce after it has halved in volume.
Adapted from the Seattle Times
*Feel free to double or triple this
1 pork tenderloin, about 1 pound
½ to 1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons canola oil
1 cup pitted Bing cherries (see note)
1 cup chicken broth
1 tablespoon balsamic vinegar
3 tablespoons unsalted butter, cut into ½-inch bits
1 cup brown rice, cooked (the sauce tastes so good mixed with the rice!)
Salads for a side
1. Cut the pork tenderloin into medallion-size pieces. Sprinkle the rounds with the 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 piece is 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 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, about 5 minutes, return the pork to the pan, along with any juices that have collected on the plate.
5. Reheat the pork in the sauce for a minute, then transfer it to serving plates. Swirl the butter into the pan juices and pour some of the sauce over the pork, but save most of the sauce and cherries to pour over the brown rice that you have made to serve as side. Serve pork medallions with the rice with the sauce and a nice salad.
Note: When fresh cherries are out of season, use frozen whole cherries, which are available year-round. If doing so, add them to the boiling sauce after it has halved in volume.
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