Recipe by: Chef Lenny, @whosagoodlizard

Sweet cherries star in this vibrant, thyme pan sauce that is made while the pork tenderloins rest.

Servings: 4

Active Time: 50 minutes

Cook time: 50 minutes


  • 2 tsp. ground coriander
  • Salt and pepper
  • 2 2lb. pork tenderloins
  • 2 tbsp. olive oil
  • 1 shallot thinly sliced
  • 12 springs of thyme
  • 1 1/4 cups red wine
  • 1 tbsp. raspberry or balsamic vinegar
  • 1 tbsp. sugar
  • 2 cups pitted sweet cherries (fresh or frozen)
  • 1 tbsp. butter


  1. Create the rub by adding the coriander, salt and pepper to a small bowl. Rub the spice mixture evenly around the pork.
  2. Heat oil in a 12” heavy skillet over medium heat until hot (but not smoking). Cook pork, turning occasionally, until the meat is browned on all sides and registers 145° on an instant read thermometer (20-25 minutes).
  3. Transfer pork to a cutting board and let rest for at least 10 minutes.
  4. Meanwhile, cook shallot and thyme in the same pan that you cooked the pork in, stirring, until soft and lightly golden (about 2 minutes).
  5. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently. Continue simmering and stirring until the liquid has reduced by half (about 5 minutes).
  6. Stir in sweet cherries, ¾ tsp of salt and cook for 1 minute more.
  7. Remove from heat, add butter and swirl to combine. Remove thyme sprigs, and then season with salt and pepper to your liking. Slice the pork about ¼ to ½ inch thick and serve with sauce ladled on top.
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