In a large bowl, toss root vegetables and red onion with 1 tablespoon olive oil, thyme, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
While vegetables roast, prepare Cherry Reduction: In a small saucepan, combine cherries, red wine, balsamic vinegar, and brown sugar. Bring to a simmer and cook for 15-20 minutes, or until sauce has thickened. Whisk in cold butter until emulsified. Keep warm.
Season Pork tenderloin generously with salt and pepper.
Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear Pork on all sides until browned (about 2-3 minutes per side).
Transfer skillet to the oven and roast Pork for 10-15 minutes, or until internal temperature reaches 145°F (63°C).
Let Pork rest for 10 minutes before slicing. Serve with roasted vegetables and Cherry Reduction.
Ingredients
4
1.5 lbs680 gPork tenderloin-trimmed
1 lb450 gAssorted root vegetables (parsnips, carrots, beets)-peeled and cut into 1-inch pieces
11Red onion-cut into wedges
1 cup240 mLFresh or frozen cherries-pitted
1/4 cup60 mLDry red wine
2 tbsp30 mLBalsamic vinegar
1 tbsp15 mLBrown sugar
1 tbsp15 mLButter-cold, cubed
2 tbsp30 mLOlive oil
1 tsp5 mLFresh thyme leaves
SaltTo taste
Black pepperTo taste
Equipment
Baking sheet
Large bowl
Oven-safe skillet
Small saucepan
Meat thermometer
Instructions
Preheat oven to 400°F (200°C).
In a large bowl, toss root vegetables and red onion with 1 tablespoon olive oil, thyme, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
While vegetables roast, prepare Cherry Reduction: In a small saucepan, combine cherries, red wine, balsamic vinegar, and brown sugar. Bring to a simmer and cook for 15-20 minutes, or until sauce has thickened. Whisk in cold butter until emulsified. Keep warm.
Season Pork tenderloin generously with salt and pepper.
Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear Pork on all sides until browned (about 2-3 minutes per side).
Transfer skillet to the oven and roast Pork for 10-15 minutes, or until internal temperature reaches 145°F (63°C).
Let Pork rest for 10 minutes before slicing. Serve with roasted vegetables and Cherry Reduction.
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