Roasted Pork Tenderloin w/Port & Cherries

Roasted Pork Tenderloin with Port and Cherries
From the kitchen of Chef Tse (www.ChezTse.com)

Serves 8

  • 3 pork tenderloins, about 1 pound each
  • 1 tablespoon olive oil
  • 2 medium red onion, peeled and cut in half lengthwise and sliced
  • 1 1/2 cups Tawny Port
  • 3/4 cup dried Bing cherries, unsweetened
  • Kosher salt

Preheat oven to 350 degrees. Trim any fat and silvery skin from tenderloins. Sprinkle generously with salt. Heat a stainless steel skillet over medium high heat. Add olive oil and heat until shimmering. Add sear tenderloins and until nicely brown on all sides. Place pork on a baking sheet and roast in oven until pork has reached 145 degrees, about 15 minutes. Let pork rest at least 5 minutes.

While pork roasts, add onions to skillet and cook until nicely browned. Reduce heat to medium, add Port and cherries, cooking until Port has reduced and sauce thickens.

Slice tenderloins across the grain and divide among plates. Spoon sauce over and serve.

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