Roasted pork with cherry sauce

Based on 5 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
35
min.
Preparation
5
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
800 g pork tenderloin
300 g cherries
endive
50 g sugar
lemon
200 ml cherry juice
200 ml port wine
100 ml crème de cassis
50 ml balsamic vinegar
1 clove garlic
bay leaf
10 g rosemary
1 tbsp butter
1 tsp olive oil
salt
pepper
vegetable oil for frying
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot
  • citrus press
  • frying pan
  • oven
  • spatula
  • wooden spoon
  • baking dish
  • bowl
  • rubber spatula

Nutrition per serving

Cal
558
Protein
46 g
Fat
9 g
Carb
40 g
  • Step 1/5

    Slice off the base and top of the endive. Pluck the leaves, finely slicing the lower parts, and set aside. Halve the cherries, remove the pits, and set aside.
    • endive
    • 300 g cherries
    • cutting board
    • knife

    Slice off the base and top of the endive. Pluck the leaves, finely slicing the lower parts, and set aside. Halve the cherries, remove the pits, and set aside.

  • Step 2/5

    Add sugar to a pot and caramelize over medium heat. Halve and juice lemon. Add cherry juice, port wine, crème de cassis, balsamic vinegar, and lemon juice. Peel and crush garlic and add to the pot together with the bay leaf and whole rosemary sprigs. Allow the sauce to reduce over medium-low heat.
    • 50 g sugar
    • lemon
    • 200 ml cherry juice
    • 200 ml port wine
    • 100 ml crème de cassis
    • 50 ml balsamic vinegar
    • 1 clove garlic
    • bay leaf
    • 10 g rosemary
    • pot
    • citrus press

    Add sugar to a pot and caramelize over medium heat. Halve and juice lemon. Add cherry juice, port wine, crème de cassis, balsamic vinegar, and lemon juice. Peel and crush garlic and add to the pot together with the bay leaf and whole rosemary sprigs. Allow the sauce to reduce over medium-low heat.

  • Step 3/5

    Preheat the oven to 160°C/320°F. Salt pork tenderloin on both sides. Heat vegetable oil in a frying pan set over medium-high heat and sear pork on both sides for approx. 2 – 3 min.
    • 800 g pork tenderloin
    • vegetable oil for frying
    • frying pan
    • oven
    • spatula

    Preheat the oven to 160°C/320°F. Salt pork tenderloin on both sides. Heat vegetable oil in a frying pan set over medium-high heat and sear pork on both sides for approx. 2 – 3 min.

  • Step 4/5

    Remove pork from frying pan and transfer to a baking dish. Transfer to the oven and bake for approx. 5 min. at 160°C/320°F. Meanwhile, remove bay leaf, rosemary, and crushed garlic cloves from the sauce. Add butter, salt, pepper, and cherries and stir to combine. Season endive with some salt and mix with olive oil. Remove pork from the oven.
    • 1 tbsp butter
    • 1 tsp olive oil
    • salt
    • pepper
    • wooden spoon
    • baking dish
    • bowl
    • rubber spatula

    Remove pork from frying pan and transfer to a baking dish. Transfer to the oven and bake for approx. 5 min. at 160°C/320°F. Meanwhile, remove bay leaf, rosemary, and crushed garlic cloves from the sauce. Add butter, salt, pepper, and cherries and stir to combine. Season endive with some salt and mix with olive oil. Remove pork from the oven.

  • Step 5/5

    Slice pork and season with salt and pepper. Serve with endive and cherry sauce. Enjoy!
    • salt
    • pepper
    • cutting board
    • knife

    Slice pork and season with salt and pepper. Serve with endive and cherry sauce. Enjoy!