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Spiced Pork Tenderloin With Cherry-Thyme Pan Sauce
45 minutes
Main Dish
0 of 1
0
482 cal/serving
epicurious.com
Ingredients
  1. 1tsp (≈1.8gestimated from: Spices, coriander seed [tsp]) Coriander, ground
  2. 2lb (907.2glb → g) Pork Tenderloin
  3. 2tbsp (≈27gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil
  4. 1large (≈30gestimated from: Shallots, raw [large shallot] - MANUAL/WEBSITE: http://wiki.answers.com/Q/How_much_does_the_average_shallot_weigh) Shallots thinly sliced lengthwise (about 1 cup)
  5. 10sprigs (≈8gestimated from: Thyme, fresh [tsp]) Thyme, Fresh
  6. 1 1/4cups (≈294gestimated from: Alcoholic beverage, wine, table, red [fl oz]) Red Wine, dry
  7. 1tbsp (≈16gestimated from: Vinegar, balsamic [tbsp]) Balsamic Vinegar
  8. 1tbsp (≈12.6gestimated from: Sugars, granulated [tsp]) Sugar
  9. 10oz (283.5goz → g) Cherries, Frozen, Dark Sweet thawed, halved (about 2 cups)
  10. 1tbsp (≈14.2gestimated from: Butter, without salt [tbsp]) Butter, Unsalted cold
Steps
  1. 1 Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.
  2. 2 Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20–25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
  3. 3 Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs, then season with salt and pepper. Slice pork and serve with sauce.
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