Already pitted for you, frozen cherries are a perfect shortcut ingredient for this sweet-savory sauce. They also bring impressive amounts of immune-boosting vitamin C to mealtime. More flavorful than typical chicken breast, easy-to-cook pork tenderloin is just as lean with lofty levels of muscle-building protein. This dish can also be made with frozen blueberries or blackberries.
Pork With Cherry Sauce Recipe
Makes 4 servings
- 1 lb pork tenderloin
- 2 tsp canola oil
- 2 shallots
- 2 c frozen cherries
- 3 tsp balsamic vinegar
- 2 tsp fresh thyme
- 2 tsp lemon zest
- ¼ tsp salt (and more to taste)
- ¼ tsp black pepper (and more to taste)
Preheat oven to 400 degrees. Place pork tenderloin on a greased or parchment paper–lined baking sheet, and season with salt and pepper. Roast until pork reaches an internal temperature of 145 degrees, about 30 minutes. Let pork rest for 5 minutes before slicing. Meanwhile, heat canola oil in a skillet over medium heat. Add chopped shallots to pan and heat 1 minute. Place frozen cherries, 1 teaspoon balsamic vinegar, fresh thyme, lemon zest and 1/4 teaspoon each salt and black pepper in pan. Bring to boil, reduce heat to medium-low and simmer for 15 minutes. Stir in 2 teaspoons more balsamic vinegar. Serve pork slices topped with cherry sauce.
Matthew Kadey, M.S., R.D., is an author and journalist who specializes in sports nutrition and is the recipient of the 2013 James Beard Award for Food Journalism.