Roast Pork Tenderloin with Cherry Sauce

Method16 steps · about 1 hr

1. 1

   Step 1: Preheat the oven to 425°F / 220°C. If serving wild rice, cook it separately according to its package before beginning the pork.

2. 2

   Step 2: Remove the tenderloin from its package and pat dry.

   Uses 1 pork tenderloin, about 1.15 lb

3. 3

   Step 3: Coat the tenderloin with 1 tablespoon olive oil, sea salt (1 tsp), cracked black pepper and either the Herbes de Provence (1 tbsp) or fresh rosemary and thyme. Cook immediately, or marinate covered in the refrigerator overnight if desired.

   Uses Patted-dry tenderloin · 1 tbsp Herbes de Provence, OR fresh rosemary and thyme · 2 tbsp olive oil, divided · 1 tsp sea salt · Freshly cracked black pepper, a few turns of the mill · Fresh rosemary if replacing Herbes de Provence · Fresh thyme if replacing Herbes de Provence

4. 4

   Step 4: Secure the cutting board before preparing the sauce ingredients.

5. 5

   Step 5: Pit the cherries and cut into large pieces.

   Uses 2 cups fresh sweet cherries

6. 6

   Step 6: Peel and finely chop the garlic (1 clove).

   Uses 1 clove garlic, finely chopped

7. 7

   Step 7: Heat the remaining 1 tablespoon olive oil over medium heat in an oven-safe pan.

   Uses 2 tbsp olive oil, divided

8. 8

   Step 8: Sear the seasoned tenderloin on its four sides, about 3 minutes per side or until golden, turning with tongs.

   Turn pork after about 3 minutes per side · 3 minUses Seasoned pork tenderloin · Heated searing oil

9. 9

   Step 9: Top the seared tenderloin with 1 tablespoon butter in thin slices. Transfer the uncovered pan to the middle rack and roast for about 15 minutes.

   Roast pork · 15 minUses Seared tenderloin in roasting pan · 2 tbsp butter, divided

10. 10

    Step 10: Check the pork’s centre with a thermometer: it should reach 145°F / 63°C before coming out of the oven. Continue cooking if necessary; the source’s time is a guide and the centre may remain slightly pink.

    Uses Roasted pork tenderloin

11. 11

    Step 11: Transfer the cooked tenderloin to a board and rest for 10 minutes while making the sauce.

    Rest tenderloin · 10 minUses Pork cooked to 145°F

12. 12

    Step 12: Return the roasting pan to medium heat. Add the remaining 1 tablespoon butter, prepared garlic and cherries, and 1 tablespoon fresh thyme leaves.

    Uses Roasting pan drippings · 2 tbsp butter, divided · Pitted sliced cherries · Prepared garlic · 1 tbsp fresh thyme leaves for the cherry sauce

13. 13

    Step 13: Gently scrape the browned bits from the bottom of the pan into the sauce.

    Uses Cherry pan sauce

14. 14

    Step 14: Simmer about 10 minutes, until the cherries are soft and the sauce is slightly thickened.

    Simmer cherry sauce · 10 minUses Cherry sauce with pan fond

15. 15

    Step 15: Turn off the heat, slice the rested pork and serve with the cherry sauce.

    Uses Rested pork tenderloin · Finished cherry sauce

16. 16

    Step 16: If using the optional wild rice prepared before cooking the pork, serve the sliced pork and cherry sauce over it.

    Uses Sliced pork and cherry sauce · Cooked wild rice, optional, for serving