Pork Tenderloin with Cayenne Cherry Sauce
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Pork Tenderloin with Cayenne Cherry Sauce
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| Servings |
| 4 |
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Ingredients
- 1pound pork tenderloin
- 1/4cup cherry preserves
- 1tablespoon balsamic vinegar
- 1/2 teaspoon groundallspice
- 1tablespoon olive oil
- 1/4cup shallotschopped
- 1cup dark cherries fresh or frozenpitted
- 1/4teaspoon cayenne pepper
Instructions
- Wash your hands and clean your preparation area.
- Preheat oven to 350 degrees.
- Mix the preserves, balsamic vinegar, and allspice in a small bowl. Reserve half of the mixture.
- Brush 1/2 of the mixture on the pork tenderloin, covering the entire tenderloin.
- Cover and cook the tenderloin for 45-50 minutes, or until a food thermometer reaches 145 degrees F.
- While the tenderloin is cooking, heat the olive oil in a skillet over medium-high heat. Add the shallots and saute for 1-2 minutes or until tender. Add the cherries, cayenne, and the reserved preserve mixture. Let simmer for 8-10 minutes or until sauce has thickened.
- Using an immersion blender, food processor, or regular blender blend the dark cherry sauce until it is smooth. Be careful with the hot liquid.
- Slice the tenderloin and spoon the dark cherry sauce over top. Enjoy!
Recipe Notes
