When you order local meat from nearby farmers, the cuts aren’t always the same as you’d find in the grocery store. But our latest delivery included a prized pork tenderloin. We knew we wanted to cook it in a way that would let its tenderness and flavor shine — and this recipe rose to the occasion. The cherry reduction is the perfect match for the meat. This recipe has cooking-in-for-something-special written all over it.
Inspired by eatingwell.com
- 1-2 pound pork tenderloin, trimmed
- 2 Tbsp. extra virgin olive oil, divided
- 2 tsp. fresh thyme, minced
- 2 tsp. fresh oregano, minced
- 3/4 tsp. fine sea salt, divided
- 1/4 cup shallots or green onion, diced
- 2 cups sweet red cherries, pitted and halved
- 2 Tbsp. dry red wine
- 2 Tbsp. fresh basil, minced, plus more for garnish
- Preheat grill to medium-high. Mix together thyme, oregano and 1/2 teaspoon of salt.
- Brush pork with 1 tablespoon oil and rub with seasonings mixture.
- Grill, flipping occasionally, until an instant-read thermometer inserted into the thickest part of the meat registers 145 degrees. (15-20 minutes) Move the pork to a cutting board and let it rest.
- Heat remaining tablespoon oil in a medium skillet over medium heat. Add shallots or onion and cherries until all is softened, about 5 minutes. Stir in wine and turn heat to high. Cook for 1 minute. Remove pan from heat and stir in basil and 1/4 teaspoon salt.
- Slice pork. Top with cherries. Add basil garnish, if desired.