Roasted pork with cherry sauce

Roasted pork with cherry sauce

Based on 7 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌

Preparation

35 min

Baking

5 min

Resting

0 min

Ingredients

2Servings
400 g
pork tenderloin
150 g
cherries
½
endive
25 g
sugar
½
lemon
100 ml
cherry juice
100 ml
port wine
50 ml
crème de cassis
25 ml
balsamic vinegar
½ clove
garlic
½
bay leaf
5 g
rosemary
½ tbsp
butter
½ tsp
olive oil
salt
pepper
vegetable oil for frying
MetricImperial

Utensils

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

How-To Videos

how-to-prepare-garlic

How to prepare garlic

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal558
Fat9 g
Protein46 g
Carb40 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.
    • ½ endive
    • 150 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.
    • 25 g sugar
    • ½ lemon
    • 100 ml cherry juice
    • 100 ml port wine
    • 50 ml crème de cassis
    • 25 ml balsamic vinegar
    • ½ clove garlic
    • ½ bay leaf
    • 5 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.
    • 400 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.
    • ½ tbsp butter
    • ½ 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!

  • Enjoy your meal!

    Roasted pork with cherry sauce

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