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| Pan-seared Pork Tenderloin With Quick Bing Cherry; Serves: 2 | |
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| Topic Started: Apr 15 2007, 06:31 AM (21 Views) | |
| Revord | Apr 15 2007, 06:31 AM Post #1 |
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[size=5]Pan-seared Pork Tenderloin with Quick Bing Cherry Pan Sauce[/size] (serves: 2) 1 lb. pork tenderloin 1 t. kosher salt 1/2 t. fresh ground pepper 2 T. oil 1 C. Bing cherries, pitted (see note) 1 C. chicken broth 1 T. balsamic vinegar 3 T. unsalted butter, cut into 1.2 inch bits __________________________________________________ 1. Cut the pork tenderloin into 6 pieces. Put the pieces, one at a time, between layers of plastic wrap, and use a meat tenderizer or rolling pin to pound them into rounds, about 4 inches across. Sprinkle the rounds with the salt and pepper. 2. Put the oil in a large frying pan, over medium high heat, and when the oil is hot, cook the pork, turning once, until the surface of each piece is golden brown, about 7 min altogether. 3. Use tongs or a fork to transfer the pork to a plate. Toss the cherries in the oil left behind in the pan. Pour the chicken broth and balsamic vinegar over the cherries and turn the heat to high. 4. When the broth has boiled down to about half its original volume, and the cherries, about 5 min, return the pork to the pan, along with any joices that have collected on the plate. 5. Reheat the pork in the sauce for a minute, then transfer it to serving plates. Swirl the butter into the pan joices and pour the sauce over the pork. Note When fresh cherries are out of season, use frozen whole cherries or canned cherries. If doing so, add them to the boiling sauce after it has halved in volume. This would to nicely with rice pilaf, and a small salad, and leave room for dessert. Perfect for a candle-lit dinner, or just a date night. |
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