In a medium-sized saucepan, combine 1 cup chicken stock, 1 cup port wine, 1 Tbsp. I found this recipe in a weekly magazine that comes with our newspaper. This produced “medium” pork loins with just a blush of pink inside. pepper in a small bowl. The cherry sauce did call for putting in 12 whole cloves when you are simmering it with the sugar and cinnamon, and then removing them. Here’s an article I wrote on trichinosis in wild game, if you’re interested. The cherry sauce did call for putting in 12 whole cloves when you are simmering it with the sugar and cinnamon, and then removing them. Take off the heat and add the butter, 1 tablespoon at a time, swirling the first tablespoon to incorporate it before adding the second. How to Cook Pork Loin With Sour Cherry Sauce. April 14, 2015 by A Whole New Twist 14 Comments. A cherry sauce for pork, in June, just seems appropriate. Hey there. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. I love cherries and pork together so plan on making this one soon! Log in. This happens to be my favorite pork loin recipe. Take the pan off the heat and pour in the liqueur; this prevents it from igniting in your face. If you can find it, or happen to have it, glace de viande really helps this cherry sauce. Or buy low sodium beef stock and boil it down by half. Set the pan back on the heat and use a wooden spoon to scrape up all the browned bits in the pan. Allow the loins to rest for 10 minutes; the temperature will continue to rise out of the oven, (mine reached 158 degrees). Pork Tenderloin With Cherry Sauce. Filed Under: American Recipes, Featured, Recipe, Spring Recipes, Wild Game Tagged With: easy recipes, pork, wild boar. Once boiling, let it reduce to about half, then remove from heat and let it thicken as it cools. I am not a big meat eater, but I figured that matching the pork with the cherries was a good mix and boy was I right. Rub Set it on the cutting board for 20 to 40 minutes to come up to temperature. Slice the pork and serve with the sauce. While the pork tenderloin is roasting, begin making your cherry port sauce. Pour the red wine and olive oil over it. 2 pork tenderloins, (mine totaled 4.37 lbs), 3 Tbs grass fed, pasture raised butter, divided. Take the pork out and salt it well. Your email address will not be published. And I keep it in one long length, and slice it to serve, rather than cutting it into medallions first. You can of course use store-bought pork, and loin is fine, too. My 3-year-old loves dipping sauces. I hope you enjoy this as much as my husband and I did! Slice the pork loins width-wise on a bias and serve topped with the cherry sauce. I found this recipe in a weekly magazine that comes with our newspaper. I hope you enjoy this as much as my husband and I did! It is a cherry brandy, basically, and any cherry-flavored liqueur will do, and if you can’t find any, use brandy or bourbon. Add salt to taste. You can prop the loins up against the sides of the pan, or you may need to use tongs to hold the loins in place as they brown. As an Amazon Associate I earn from qualifying purchases. Rub pork with spice mixture. Serve this with mashed potatoes, crusty bread or polenta. Bake for 45 minutes at 360⁰F/180⁰C. salt, and 1/4 tsp. Use a meat thermometer or the finger test for doneness to determine this: you want 145F for farmed pork, 155F for wild, which is medium-well. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. You can find my recipe for glace de viande here, or you can also find it in many specialty shops. Move the pork to a clean cutting board to rest, while you make the sauce. Simmer mixture stirring frequently until the cherries are broken down and the sauce has reduced, (about 5 minutes). This cherry sauce has one sorta unusual ingredient: Maraschino liqueur, which is yes, where Maraschino cherries come from. Brown the pork loins for 3 minutes on the fronts, three minutes on the backs, and then 2 minutes on each of the sides. Preparation. unsalted butter, 1/4 cup dried cherries and bring to a boil. I Made It Print ... so I left it out and used finely chopped rosemary in the Cherry sauce instead of Oregano. https://hildaskitchenblog.com/recipe/cherry-reduction-sauce-for-lamb-or-pork I am not a big meat eater, but I figured that matching the pork with the cherries was a good mix and boy was I right. salt, and 1/4 tsp. Easy 10-minute prep, Cherry Balsamic Pork Loin serves a large crowd, perfect for family dinner, entertaining, special occasions, or the holidays! I use this cherry sauce with wild pork mostly, but it's great on duck, or even with pheasant or chicken. Season with salt and pepper and mix until even. Add salt and pepper to taste. Follow me on Instagram and on Facebook. Add the tomatoes, parsley, and garlic to a smaller bowl. Make plenty of sauce! Easy 10-minute prep, Cherry Balsamic Pork Loin serves a large crowd, perfect for family dinner, entertaining, special occasions, or the holidays! Spoon sauce over pork tenderloin and serve. Add the cherries and vinegar and cook, stirring often so the cherries are all coated, for about 2 minutes. I regularly need to intervene lest he has sauce … Pork Tenderloin with Cherry Sauce – Simple, but with an air of sophistication, this tasty dish and decadent sauce will have you licking your plate clean! Now I just have to decide what to have for accompaniments Helpful (14) kerryokie Rating: 4 stars 09/13/2013. Get the canola oil hot in a large frying pan that will hold the pork all at once. Turn off the burner, and transfer the browned pork loins to a foil-lined baking sheet. The temperature difference is to deal with the possibility that the wild pork might carry trichinae parasites, which have basically been eliminated from domesticated pork. I was inspired to make this cherry sauce when I saw this package of frozen cherries at Trader Joes. A cherry sauce for pork, in June, just seems appropriate. Add the shallot to the pan and cook for 2 minutes over medium-high heat; you need at least a tablespoon of oil in the pan, so add a bit if you need to. https://www.tasteofhome.com/recipes/pork-chops-with-cherry-sauce Doing this makes it easier to cook the pork properly, which is to say fully cooked, but with a blush of pink, roughly 155°F for wild pork, 145°F for farmed. Impressive enough for company, yet easy enough for a weeknight! Green peppercorns are sold in little bottles, pickled in brine. Sear the pork on all sides over high heat, then drop the temperature to medium and cook the pork until it's done, about 10 minutes. Remove from heat; season with salt and pepper to taste. pork tenderloin or loin, preferably in one or two pieces, canola, sunflower, grapeseed or rice bran oil. 7 People talking Join In Now Join the conversation! Even though school started last week, summer isn’t officially over and I’m hanging on to every last second. One of my favorite ways to entertain for a large dinner party is to serve an elegant beautiful pork loin roast. Combine coriander, 1 tsp. Insert a digital meat thermometer into the thickest part of the loin, and cook in a 350-degree oven until the loins reach 145 degrees, (about 20 min). My family loves this savory and sweet, Pork Loin with Cherry Sauce recipe. You can cook your pork any way that makes you happy, but I either grill it or pan sear the tenderloin (or loin). Grilled Pork Tenderloin with Dark Cherry Sauce is a quick and easy grilled pork tenderloin recipe, with pork tenderloin topped with a dark cherry glaze, grilled and then topped with a sweet/savory delectable sauce made with dark sweet cherries, cherry preserves, shallots and balsamic vinegar. Combine coriander, 1 tsp. Make it tonight! Heat oil in a 12" heavy skillet over medium-high until hot but not smoking.
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