Best Riverside Inn Pork Tenderloin With Dried Cherry Chutney Recipes

Pork Tenderloin Medallions With Port and Dried Cherry Sauce image

Provided by DJM70

Categories Pork

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb pork tenderloin
salt and black pepper
vegetable oil
2/3 cup port wine
1/2 cup dried tart cherry
1 1/3 cups low sodium chicken broth
1 teaspoon minced fresh thyme or 1 teaspoon rosemary
1 tablespoon cold butter

Steps:

Pre-heat the oven to 175 degrees.
Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
Pour sauce over the pork.

Nutrition Facts : Calories 265.3, Fat 9.6, SaturatedFat 4.1, Cholesterol 82.5, Sodium 104.2, Carbohydrate 8.8, Fiber 0.3, Sugar 4.8, Protein 25.2

Roast Pork Tenderloin With Dried Cherries and Rosemary image

Provided by Impera_Magna

Categories Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 (1 lb) pork tenderloin
1/2 cup dried cherries
1/3 cup dry red wine
1/4 cup balsamic vinegar
3/4 cup good-quality all-natural cranberry juice or 3/4 cup unfiltered apple juice
4 garlic cloves, minced
6 shallots, cut in half lengthwise
3 tablespoons fresh rosemary or 2 teaspoons dried rosemary
2 tablespoons olive oil
salt & freshly ground black pepper

Steps:

Rinse the pork loin, pat dry, and place in a shallow glass or ceramic baking dish and set aside.
Whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour this mixture over the pork, cover and refrigerate 2 to 3 hours or overnight.
Preheat the oven to 375 degrees.
Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook the pork on all sides, until lightly brown, about 5 to 6 minutes.
Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, about 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees (160 degrees - about 5 minutes longer - for medium-well). The meat will be a very light pink color. (Note: The pork will continue to cook after it is removed from the oven.).
Remove from the baking dish and place on a grooved carving board. Cover the pork loosely with foil and let it rest 5 to 10 minutes before carving.
Season with salt and pepper. Slice into 1/4-inch pieces and spoon the pan juices over the pork. Serve immediately.

Nutrition Facts : Calories 292.1, Fat 12.8, SaturatedFat 3.5, Cholesterol 99.8, Sodium 78.3, Carbohydrate 8.8, Fiber 0.2, Sugar 3.9, Protein 31.7