Pork Tenderloin with Cherry Glaze
By America's Test KitchenPublished on February 6, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed4 teaspoons vegetable oil 1 shallot, minced¾ cup ruby port ¼ cup balsamic vinegar ¼ cup dried cherries, chopped1 sprig fresh thyme 2 tablespoons unsalted butter
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.
Time
30 minutesYield
Serves 4Ingredients
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
4 teaspoons vegetable oil
1 shallot, minced
¾ cup ruby port
¼ cup balsamic vinegar
¼ cup dried cherries, chopped
1 sprig fresh thyme
2 tablespoons unsalted butter
Ingredients
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
4 teaspoons vegetable oil
1 shallot, minced
¾ cup ruby port
¼ cup balsamic vinegar
¼ cup dried cherries, chopped
1 sprig fresh thyme
2 tablespoons unsalted butter
Ingredients
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
4 teaspoons vegetable oil
1 shallot, minced
¾ cup ruby port
¼ cup balsamic vinegar
¼ 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.
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