Pork Tenderloin with Cherry and Wine Sauce

Good Pair Days -
  • 1 tsp dried thyme
  • 2 x 500g pork tenderloin, trimmed
  • 1 tbsp olive oil
  • For the Sauce
  • 30g sugar
  • 1 tbsp balsamic vinegar
  • 300ml red wine
  • 1 tbsp olive oil
  • 50g chopped shallots
  • 150ml chicken stock
  • 300g pitted cherries
  • 3⁄4 tsp arrowroot powder
  • 1 tbsp lemon juice
  • 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