Name: Pork Tenderloin with Cherry Glaze
Total time: 30 min
Ingredients: 24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed; 4 teaspoons vegetable oil; 1 shallot, minced; 3/4 cup ruby port; 1/4 cup balsamic vinegar; 1/4 cup dried cherries, chopped; 1 sprig fresh thyme; 2 tablespoons unsalted butter

Why This Recipe Works

Searing pork tenderloin until browned and then letting it finish cooking in the oven makes this an easy, (mostly) hands-off meal.

Before You Begin

Try dried cranberries in place of the cherries.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet. Pat pork dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes; transfer pork to prepared wire rack. Roast until meat registers 140 degrees, 14 to 18 minutes. Transfer to carving board, tent with aluminum foil, and let rest for 5 minutes.

Meanwhile, add shallot to now-empty skillet and cook until softened, about 1 minute. Add port, vinegar, cherries, and thyme sprig and bring to boil, scraping up any browned bits. Reduce heat to medium-low and simmer until reduced to about 1/2 cup, about 5 minutes. Off heat, discard thyme sprig and whisk in butter. Season with salt and pepper to taste. Slice pork, transfer to platter, and pour sauce over top. Serve.