Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce
Succulent pork tenderloin rubbed with aromatic coriander and served with a rich red wine cherry sauce infused with fresh thyme. The dish combines savory and sweet flavors for an elegant main course.
Ingredients
- •1 teaspoon ground coriander
- •1 to taste Kosher salt, freshly ground black pepper
- •2 pounds pork tenderloins
- •2 tablespoons olive oil
- •1 large shallot
- •10 sprigs thyme
- •1¼ cups dry red wine
- •1 tablespoon balsamic vinegar
- •1 tablespoon sugar
- •10 ounces frozen dark sweet cherries
- •1 tablespoon cold unsalted butter
Cooking Instructions
- 1.
Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.
5 min
- 2.
Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20-25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
35 min
- 3.
Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs, then season with salt and pepper. Slice pork and serve with sauce.
10 min
