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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 (1-pound) pork tenderloins
1/2 cup dried cherries or dried cranberries or raisins
1/2 cup dry red wine
1/4 cup balsamic vinegar
3/4 cup good quality, all natural cranberry juice
4 cloves garlic, minced
6 shallots, cut in half lengthwise
3 tbsp minced fresh rosemary
2 tbsp olive oil
Salt to taste
Freshly ground pepper to taste
Rinse the pork tenderloin, pat it dry and place in a shallow glass or ceramic baking dish.
In a bowl, whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots and rosemary. Pour over the pork and chill, covered, for 2 to 3 hours or overnight, turning the pork several times. Drain the pork and pat it dry. Reserve marinade.
Preheat the oven to 375. In a large oven proof skillet set over moderately high heat, heat the oil until hot, add the pork and brown it on all sides, about 5 to 6 minutes. Add the reserved marinade, bring to a simmer and place the skillet in the oven. Roast, basting several times, for 20 to 25 minutes, or until a meat thermometer registers 150 degrees to 155 degrees (for medium). The meat will be a very light pink color.
Transfer the pork to a cutting board and let rest, covered loosely with foil, for 5 to 10 minutes. Season with salt and pepper. Cut into 1/4-inch thick slices and spoon the pan juices over the pork. Serve immediately. Serves 6
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ROAST PORK TENDERLOIN WITH DRIED CHERRIES AND ROSEMARY
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 (1-pound) pork tenderloins
1/2 cup dried cherries or dried cranberries or raisins
1/2 cup dry red wine
1/4 cup balsamic vinegar
3/4 cup good quality, all natural cranberry juice
4 cloves garlic, minced
6 shallots, cut in half lengthwise
3 tbsp minced fresh rosemary
2 tbsp olive oil
Salt to taste
Freshly ground pepper to taste
Rinse the pork tenderloin, pat it dry and place in a shallow glass or ceramic baking dish.
In a bowl, whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots and rosemary. Pour over the pork and chill, covered, for 2 to 3 hours or overnight, turning the pork several times. Drain the pork and pat it dry. Reserve marinade.
Preheat the oven to 375. In a large oven proof skillet set over moderately high heat, heat the oil until hot, add the pork and brown it on all sides, about 5 to 6 minutes. Add the reserved marinade, bring to a simmer and place the skillet in the oven. Roast, basting several times, for 20 to 25 minutes, or until a meat thermometer registers 150 degrees to 155 degrees (for medium). The meat will be a very light pink color.
Transfer the pork to a cutting board and let rest, covered loosely with foil, for 5 to 10 minutes. Season with salt and pepper. Cut into 1/4-inch thick slices and spoon the pan juices over the pork. Serve immediately. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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