Spiced Pork Tenderloin with Dried Cherry – Dana Shortt Gourmet

Spiced Pork Tenderloin with Dried Cherry

Ingredients

  • 2 pork tenderloins, trimmed
  • 1 tablespoon Chinese 5 spice blend
    (or use one-half teaspoon each of ground ginger, cinnamon, allspice, coriander, and cumin)
  • Salt and pepper
  • 2 tablespoons olive oil, unflavoured or Persian lime flavour
  • 1 large onion, very thinly sliced
  • ½ teaspoon granulated sugar
  • 2 cloves garlic, minced
  • ¼ cup plus 2 (two) tablespoons black cherry or traditional aged balsamic vinegar
  • ¼ cup chicken stock
  • 1 cup dried cherries (or substitute dried cherry flavoured cranberries)

Notes

  1. Preheat oven to 400°F.
  2. Heat 1(one) tablespoon of the olive oil in a large sauté pan set over medium-high heat.
  3. While the oil is getting hot, rub the pork tenderloins with the spice blend and season both tenderloins with salt and pepper.
  4. Place the tenderloins in the pan and cook for about 2-3 (two to three) minutes on each side, until golden brown and seared on both sides.
  5. Transfer the pork tenderloins to a foil-lined baking sheet and bake for 15-20 (fifteen to twenty) minutes or until pork is cooked to your liking. Once cooked, tent pork with foil to keep warm.
  6. While the pork is cooking, prepare the compote. Place ¼ (one-quarter) cup of the balsamic, the chicken stock and the cherries in a small saucepan set over medium-high heat.  Once the mixture comes to a boil, stir and then take the pan off the heat.  Leave the mixture in the pan (you want the cherries to absorb some of the balsamic).
  7. Meanwhile, heat another tablespoon of the olive oil over medium-high heat (use the same pan that you used to sear the pork) and once the oil is hot, add the onions. Stir the onions after about 1 (one) minute.  Add the sugar to the onions, stir again.  Reduce heat to medium and cook the onions for about 12 (twelve) minutes until golden brown and softened, stirring occasionally.
  8. After about 12 (twelve) minutes, add the garlic to the onions and cook for another 3 (three) minutes or so. Turn off the heat and add the balsamic-cherry mixture and an additional 2 (two) tablespoons of balsamic to the onion mixture.  Serve over top of the pork.  Serve on top of mashed potatoes, polenta or rice, if desired.