Red Wine Cherry Pork

 

The first cherries of the season are out! Try this recipe with your favorite variety or a new one!

Red Wine Cherry Pork 

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Joanne Saliby, Wenatchee World Living Well blog.

Prep time: 25 minutes

Marinate time: 1 hour

Cook time: 30 minutes

Serves: 4-6

2 tablespoons + 2 teaspoons grapeseed oil, divided

1 teaspoon lemon zest

1/4 teaspoon thyme

1-1/2 lbs. pork tenderloin, trimmed of silver skin

Salt and pepper

1 cup brown jasmine rice

1/4 cup onion OR shallots, finely diced

2 cloves garlic, minced

1-1/2 cups dry red wine

Sprig of fresh thyme

1/2 cup low sodium chicken broth

1/2 cup mushroom or vegetable broth

1/4 cup dried OR 1/2 cup fresh tart cherries, finely chopped

4 tablespoons cold unsalted butter, cut into 1/2 inch pieces

1/2 teaspoon kosher salt

1-2 grinds black pepper

Combine 1 tablespoon grapeseed oil, lemon zest, thyme and salt and pepper. Rub pork with the mixture and let rest in the refrigerator for 1 hour.

Preheat oven to 350°F. Start the rice about 15 minutes before beginning to cook the pork and cook according to package directions.

Heat a medium sauté pan on the stove over medium-high heat. Add 1 tablespoon oil. When the oil is hot, place the pork in pan and lower heat to medium. Brown the pork on all sides. Remove and place in small ovenproof dish. Bake the pork until the temperature reads 155°F. Remove, cover and let rest for 10 minutes.

Remove and save drippings from the pork. In the same pan, heat 2 teaspoons grapeseed oil, onion and garlic on medium heat until softened. Add wine. Reduce to 3/4 cup. Add thyme, drippings, chicken and mushroom broth and cherries.

Simmer until reduced to 1-1/4 cups. Remove thyme sprig. Remove from heat. Whisk in butter a few pieces at a time until fully incorporated. Add salt and pepper. Slice the pork into 1/4 inch pieces and serve over rice, drizzled in sauce.

Recipe Tip

As a general rule, it takes 20 minutes per pound to cook pork tenderloin at 350°F. Use a meat thermometer for best results.

Wine Pairing Suggestions:

Bella Terrazza Vineyards Estate Cabernet Franc

Horan Estates HVH Red Blend

Wedge Mountain Winery Lemberger (Semi-Sweet)