Recipe by: Chef Lenny, @whosagoodlizard
Sweet cherries star in this vibrant, thyme pan sauce that is made while the pork tenderloins rest.
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
- Create the rub by adding the coriander, salt and pepper to a small bowl. Rub the spice mixture evenly around the pork.
- 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).
- Transfer pork to a cutting board and let rest for at least 10 minutes.
- Meanwhile, cook shallot and thyme in the same pan that you cooked the pork in, stirring, until soft and lightly golden (about 2 minutes).
- 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).
- Stir in sweet cherries, ¾ tsp of salt and cook for 1 minute more.
- 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.