"The belly rules the mind."--Spanish Proverb

Pork Tenderloin with Quick Bing Cherry Pan Sauce Recipe

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This recipe for Pork Tenderloin with Quick Bing Cherry Pan Sauce, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1lb pork tenderloin 1 tsp kosher salt 1/2 tsp pepper 2 Tbsp canola oil 1 cup pitted Bing cherries
1 cup chicken broth 1 Tbsp balsamic vinegar 3 Tbsp butter cut into 1/2 inch pieces

Directions:
Directions:
Cur pork tenderloin into 6 pieces and pound flat between plastic wrap into 1/2 " thick, 4" across pieces. sprinkle meat with salt and pepper.

Put oil in large frying pan over med-hi heat and when the oil is hot, fry the pork quickly until meat is golden brown, about 7 minutes.

Use tongs to transfer meat to platter and keep warm in oven. Add cherries to leftover oil in pan stir and add chicken broth, and vinegar to cherries and stir, turn heat to hi and boil sauce til it has reduced by half and cherries are tender. Return pork to the pan with any juices that have collected. after reheating meat for 5 or so mins, place meat on platter, and add butter to sauce, swirling pan to mix when all the butter has been added, pour sauce over meat.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
This is best when cherries are fresh. Sweet corn on the cob, grilled broccoli or asparagus, rice pilaf or couscous, all work with this!!

 

 

 

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