Recipe: Pork Tenderloin with Tart Cherry Sauce

PORK TENDERLOIN WITH TART CHERRY SAUCE

2 lb. boneless pork tenderloin
Salt, pepper
1 tbsp. olive oil
1 large onion, coarsely chopped
1/2 cup tawny port
1/4 cup fresh orange juice
1 1/2 tsp. red wine vinegar or to taste
2 cups fresh or frozen pitted tart cherries (about 1 1/4 pints picked-over fresh cherries)
1/2 tsp. caraway seeds

Pat pork dry and season to taste with salt and pepper.

Heat oil in large heavy oven-proof skillet over moderately high heat until hot but not smoking, and brown pork. Transfer pork to plate.

In remaining oil, cook onion over moderate heat, stirring, until golden, 3 to 4 minutes.

Add port, orange juice and vinegar and simmer, stirring, 2 minutes.

Add cherries, caraway seeds, pork and any juices that have accumulated on plate and bring to boil.

Transfer skillet to middle rack of oven. Roast at 425 degrees 30 minutes until meat thermometer registers 150 degrees F. Transfer pork to cutting board and let stand, loosely covered with foil, 10 minutes.

Meanwhile, simmer sauce, stirring until slightly thickened and reduced to about 1 1/2 cups, about 3 minutes. Cut pork into 1/2-inch-thick slices and spoon sauce over.

Makes 4 to 6 servings
Adapted from source: Gourmet magazine