Saturday, May 24, 2014

Pork Tenderloin with Cherry Sauce

So between Thing 1's birthday, our Carlsbad/Legoland trip and then getting sick with a stomach bug, there hasn't been much cooking going on around here. Until today! Back before I "retired" from teaching to be a stay at home mom, one of my friends and coworkers shared the results from this recipe with my teammate and I at lunch one day. Let me tell you, it was delicious! We could not stop eating it and I just had to get the recipe from her. It came from the "Everyday Paleo" cookbook by Sarah Fragoso. I modified the recipe because my tenderloin was larger than the one called for in the recipe. No joke, this recipe is sooo good! And the pork doesn't get dried out at all. My kids just gobble it down too! So it is definitely a winner around here.

  • 1 1/2 Tbsp olive oil
  • 2 1/2 lb pork tenderloin
  • Salt and pepper to taste
  • 2 cups chicken stock or broth
  • 1/2 cup balsamic vinegar
  • 1/2 lb dried cherries
  • 2 sprigs of fresh rosemary

Heat olive oil in skillet on medium low to medium heat. Cut tenderloin in half so it will cook faster and more evenly. Season with salt and pepper. Place tenderloins in skillet and brown on all sides. It should have a nice golden brown color. Add chicken stock, blasamic vinegar, cherries, and rosemary. Continue cooking in skillet for about 30-35 minutes turning the tenderloins periodically.
While the tenderloins are cooking, it is the perfect time to prep some of my Prosciutto, Tomato and Mozzarella Bruschetta to accompany the tenderloin.

Remove tenderloins and cover with foil. Continue cooking the sauce in the skillet until stirring continually until it has a syrup consistency (about 3 minutes). Discard rosemary. Slice tenderloin and pour cherry sauce over top. Serve and enjoy!!

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