Hi,
I have made this recipe many times and it is always trrific. Very easy.
Roast Pork Tenderloin with Dried Cherries and Rosemary
Two 1 pound pork tenderloins
½ cup dried cherries or dried cranberries or raisins
½ cup dry red wine
¼ cup balsamic vinegar
¾ cup good quality, cranberry juice
4 garlic cloves, minced
6 shallots, cut in half lengthwise (the small red onions are better than
white)
3 Tablespoons minced fresh rosemary
1 .Rinse pork tenderloin, pat dry and place in glass or ceramic baking
dish.
2. In a bowl, whisk together the cranberries, wine, vinegar cranberry
juice, garlic, shallots and rosemary. Pour over the pork and chill in a
Pyrex dish
covered, for 2 to 3 hours or overnight, turning several times. (I prefer the
overnight flavor).
Drain the pork and pat it dry. Reserve marinade.
3. Preheat the oven to 375 F. In large skillet set over moderately high
heat, heat a few tablespoons of olive oil until hot. Add the pork and brown
on
all sides about 5 minutes. Add the reserved marinade, bring to a simmer
and place the pork back in the Pyrex dish add the marinade. Roast basting
several times for 20 to 25 minutes or until a thermometer registers 150 F to
155 F for medium, 160 F about 5 minutes longer.
(Pork continues to cook after it is removed from the oven.)
4. Transfer pork to cutting board, cover with foil and let rest for 5
minutes. Season with salt and pepper if needed. Cut into ¼ inch slices and
spoon the pan juices over the pork.
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Rhonda Scott
Sent: Monday, November 30, 2009 6:11 AM
To: [email protected]
Subject: [CnD] Cooking Pork Tenderloin
I've never prepared one before, so I'm looking for some
guidance/recipes/tips. I have both plain and marinated ones to cook.
Thanks,
Rhonda
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