Pork Tenderloin with Roasted Cherries and Shallots

Pork Tenderloin with Roasted Cherries and Shallots
Savory pork pairs with a sweet/slightly tart sauce and chopped fresh parsley. This recipe is all over the internet, so it is impossible to credit the original source so as it was featured in the Calgary Health Trust recipe of the month series I have given them credit.
Recipe type: Main Dish
Serves: 3- 4 servings
  • 2 tablespoons canola oil divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • 1 (1-pound) pork tenderloin, trimmed
  • 3 large shallots quartered
  • 8 ounces fresh cherries pitted and halved
  • ¼ cup unsalted chicken stock
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon brown sugar
  • 1 tablespoon butter
  • ¼ cup coarsely chopped fresh flat-leaf parsley
  1. Preheat oven to 425°.
  2. Heat a large ovenproof skillet over medium-high heat. Add one tablespoon oil; swirl to coat. Combine ½ teaspoon salt, pepper, cumin, and cinnamon. Rub pork evenly with spice mixture. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in the oven and bake at 425° for 15 minutes or until a thermometer register 140°. Remove pork from pan; place on a cutting board (do not wipe out pan). Let pork stand 10 minutes. Cut into thin slices.
  3. Add remaining one tablespoon oil to pan; swirl to coat. Add shallots and cherries; sprinkle with remaining ¼ teaspoon salt. Place pan in oven; bake at 425° for 10 minutes (do not turn cherries). Carefully remove the pan from oven; place over medium-high heat. Stir in stock, vinegar, and sugar; bring to a boil. Cook 4 minutes or until liquid is syrupy. Remove from heat; stir in butter. Serve cherry mixture with pork; sprinkle with parsley.
Substitute Basil for the parsley for a tasty change. No Shallot, a small yellow onion will work. No fresh cherries, frozen unsweetened will work you will just have to cook longer to reduce the liquid to a syrupy consistency.


Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes

Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes
Fresh rosemary, sage, and thyme and Dijon mustard coats quick-cooking pork tenderloin, which pairs beautifully with tender apples and potatoes. . This dish will make your kitchen smell like a dream, and the flavor is even better.
Serves: 4-6 servings
  • Cooking spray
  • 1-1/2 lb. red potatoes, cut into ½-inch pieces
  • 1 large red onion, cut into ½-inch pieces
  • 5 Tbs. extra-virgin olive oil
  • 2 Tbs. country-style Dijon mustard
  • 2 medium cloves garlic, mashed to a paste with the side of a chef’s knife
  • Kosher salt and freshly ground black pepper
  • 2 small pork tenderloins (about 1 lb. each), trimmed
  • 1 Tbs. dark brown sugar
  • 1 Tbs. chopped fresh rosemary
  • 1 Tbs. chopped fresh sage
  • 1 Tbs. chopped fresh thyme
  • 1 Tbs. white wine vinegar
  • 2 green apples, cored and cut into 8 wedges each
  • Flaky sea salt
  1. Position a rack in the center of the oven and heat the oven to 450°F.
  2. Line a large rimmed sheet pan with aluminum foil or parchment and mist with cooking spray. Toss the potatoes and onion together on the prepared pan.
  3. In a small bowl, whisk together ¼ cup of the oil, 1 Tbs. of the mustard, the mashed garlic, and a big pinch each of salt and pepper. Reserve 2 Tbs. and drizzle the remaining mixture over the vegetables on the sheet pan, tossing to coat. Spread the vegetables evenly and roast until beginning to soften and color slightly, 10 to 15 minutes.
  4. Meanwhile, pat the pork tenderloins dry with a paper towel. In a small bowl, combine the remaining 1 Tbs. oil and mustard with the sugar, 1 tsp. salt, and ½ tsp. pepper; rub all over the pork. Sprinkle the chopped fresh herbs to coat on all sides.
  5. Toss the apple wedges with the reserved 2 Tbs. of dressing, then toss with the vegetables on the pan. Place the tenderloins on top of the vegetables, leaving some space between the two pieces of meat.
  6. Roast, flipping the meat once halfway through, until the vegetables are browned and tender and an instant-read thermometer inserted into the thickest part of the pork registers 145°F, 25 to 30 minutes’ total.
  7. Transfer the pork to a cutting board and let rest, loosely covered with aluminum foil, for 10 minutes. Meanwhile, toss the vegetables with the vinegar.
  8. Slice the pork, sprinkle with sea salt, and serve with the vegetables.
You can also reverse the above procedure by putting the vegetables and the meat all at the same time when the pork done and resting continue cooking the veggies an extra 10 minutes.
Nutrition Information
Serving size: 337 g Calories: 427 Fat: 17.7 g Saturated fat: 3.6 g Trans fat: 0.1 Carbohydrates: 25.7 g Sodium: 153 mg Fiber: 4 g Protein: 41.8 g Cholesterol: 110 mg


Stuffed Pork Tenderloin with Green Peppercorn Sauce

Stuffed Pork Tenderloin with Green Peppercorn Sauce
Tender Pork stuffed with Apricots and Feta Cheese complimented with a Jack Daniels and Green Peppercorn sauce. Delicious
Serves: serves 12
  • 2 pork tenderloins (about 600 gm or 1 ½ lbs)
  • 1 tbsp. (15 ml) butter
  • ½ cup (125 ml) white wine
  • Stuffing
  • 1 clove garlic, minced
  • ½ cup (125 ml) Canadian Feta crumbled
  • 2 cups Panko crumbs
  • 1 shallot chopped fine
  • 1 cup chopped apricots (or cranberries, apples, dates or combination of these to make one cup)
  • Ground pepper and salt
  • Green Peppercorn sauce
  • 60 g (2 oz) shallots, very finely chopped
  • 4 tablespoons unsalted butter
  • 500 ml (16 fl oz.) beef stock
  • 2 tablespoons green peppercorns, lightly crushed
  • 125 ml (4 fl oz.) Jack Daniel's, plus 75 ml (2½ fl oz.) extra
  • 125 ml (4 fl oz.) cream (optional)
  1. Directions
  2. Stuffing:
  3. In a bowl, mix Feta cheese with garlic, apricots (or fruit combination) panko crumbs and ground pepper to taste. Moisten with wine
  4. Tenderloin
  5. Trim 2 inch (5 cm) off the skinny end of each tenderloin and a make a slit, lengthwise, so you can split them open. Stuff tenderloins with Feta mixture, keeping it in the centre, and then close to trap in the stuffing. Tie with string.
  6. I a skillet, melt butter over high heat and brown the stuffed meat on all sides. Deglaze with wine.
  7. Place tenderloin on a grate in a baking pan and add some of the left over wine in the pan. Bake at 350 degrees F until internal temperature reaches 145 degrees F about 1 hour
  8. Remove pork from skillet: untie string and let stand, covered with foil and let rest 5 to 10 minutes.
  9. Peppercorn Sauce:
  10. Warm whiskey in a small pan over low heat. Return skillet to medium heat. Add shallots and cook, stirring frequently, until lightly browned, 1-2 minutes. Add green peppercorns, then whiskey, and carefully ignite with a kitchen match. When flames die out, continue cooking for 1 minute. Add stock and cream and cook, stirring, until reduced by half, Add butter, a few pieces at a time, swirling skillet over heat until melted and sauce is velvety, 2-3 minutes. Adjust seasonings.


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