Home | Crafts for kids | Recipes | App and Book Reviews | Cherry Glazed Pork Tenderloin

This dish is perfect for your Valentine’s main course. The original recipe comes from Martha Stewart but it left a bit to be desired in the taste department… We’ve added a thicker, more flavorful sauce to kick it up a notch. The result? A delicious main course that looks (and tastes!) a lot more complicated than it is. Serve over wild rice and our Valentine’s Salad to round out your meal. Easy peasy!

Preheat oven to 400. Combine the dry ingredients (flour, salt, pepper, and cinnamon) in a bowl.

Cut the pork loin into slices and roll in flour.

Heat oil in skillet over medium heat and add pork. Brown well, 3 to 4 minutes per side. Transfer to oven and cook until done (5-7 mins)

Using skillet with pork drippings, add garlic and cook for 30 seconds. Add beef broth and pepper, cooking for an additional minute.  Lastly, stir in cherry preserves, balsamic vinegar and dried fruit.

Continue to cook until sauce has thickened and fruits are tender, about 15 minutes more. Add pork back to pan and cook, turning once, just until glazed. Season with salt and pepper; serve with wild rice and a simple salad.

Ingredients:

1/3 cup flour

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon ground cinnamon

1 pork loin cut into medallions

3 tablespoons olive oil

2 t. minced garlic

1/2 c. beef broth

3/4 c. cherry preserves

1/3 c. balsamic vinegar

1 1/2 cups assorted dried fruits, such as pitted prunes, apricots, raisins, and cherries

Directions

Preheat oven to 400 degrees. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set aside 2 tablespoons. Sprinkle remaining flour mixture over pork, turning to coat; shake off excess.

Heat oil in a large ovenproof skillet over medium heat until hot but not smoking. Add pork, and brown well, 3 to 4 minutes per side. Transfer to oven; roast pork until they are cooked through, about 5 minutes more.

Transfer pork chops to a plate; cover to keep warm. In skillet add garlic and cook for 30 seconds. Add beef broth and pepper and cook for an additional minute. Add cherry preserves, balsamic vinegar and dried fruit. Continue to cook until sauce has thickened and fruits are tender, about 15 minutes more. Add pork back to pan and cook, turning once, just until glazed. Season with salt and pepper; serve with wild rice and a simple salad.

 

Home | Crafts for kids | Recipes | App and Book Reviews | Cherry Glazed Pork Tenderloin