Pork Tenderloin with Cherry and Wine Sauce

Pour the sugar and 1 tbsp of water into a pan and heat - don’t stir - until you have a brick-red caramel. Take off the heat, pour in the vinegar and boil to reduce by half. Meanwhile, cook the shallots in 1 tbsp of oil in a separate pan until softened and golden, then pour in the wine, caramel and stock, and boil until reduced to about 150ml.
Stir in the cherries and simmer for 3 mins, covered. Mix the arrowroot powder with a splash of water, stir into the sauce and simmer for 1 minute to thicken. Add the lemon juice and some seasoning, and keep warm to one side.
Rub the pork loins with 1 tsp of dried thyme and some seasoning. Heat a frying pan with 1 tbsp of oil, and cook for 25-30 mins, turning every 5 mins, until browned and cooked through but still juicy. Leave to rest covered in foil for 5 mins, then carve and serve with the cherry sauce, some roast potatoes and steamed kale. Delicious!

30 mins

2 serving

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