Roast Pork Tenderloin with Tart Cherries
Serves 4 to 6 [see Kitchen Notes]
- 1-1/2-pound pork tenderloin [or 2 1-pound tenderloins]
- salt and freshly ground black pepper to taste
- 1/2 tablespoon fresh rosemary needles, plus 2 sprigs [see Kitchen Notes]
- 2 tablespoons olive oil
- 1 t. butter
- 1 medium yellow onion, sliced thinly
- 1 large clove garlic, finely chopped
- 1/2 cup beef broth
- 1/2 cup Port (or you can use apple cider)
- 1 cup dried tart cherries
Preheat oven to 375ºF. Pat pork tenderloin dry and season generously with salt and pepper. Sprinkle with rosemary needles. If necessary, cut tenderloin into 2 pieces to fit in large ovenproof skillet. Pork tenderloins often are separate pieces of meat formed together; their favorite pastime is coming apart when you handle them for cooking, so I tied the one I cooked in a few places with kitchen string.
Heat the aforementioned ovenproof skillet [which should also have a lid] over a high flame. Add oil and brown tenderloin[s] on all sides, about 6 to 8 minutes total. Transfer meat to a plate and reduce heat under the skillet. Add about 1 t. of butter and sauté onion until caramelized, which takes about 20 minutes. Add garlic and cook until fragrant, 45 seconds or so. Add broth, cider and cherries to skillet, stirring to combine.
Return meat to skillet, turning to coat with broth mixture. Cover skillet and transfer to oven. Roast tenderloin until just cooked through, about 15 to 20 minutes. An instant read thermometer inserted into the thickest part should register 150-160ºF. With most pork produced in the United States, a little pink inside is okay. Transfer meat to platter or cutting board and tent with foil. Let it rest for 10 minutes. Slice into medallions and serve, with cherry sauce spooned over them.
