Sunday, June 15, 2008
My little sister is a great cook. Her approach is California cuisine at its finest. Think fresh, think simple, think family style. That's her.
So when she came home the week before her wedding, we decided to pull a dinner together and eat outside to enjoy the long and warm Napa Valley summer nights we are so blessed to have and unwind before a week of madness.
My mom had a tenderloin in the fridge and knowing that cherries are in season my sister suggested a sauce of some kind. We went online and found this simple recipe on Epicurious. However, we decided to juice half of an orange into the sauce and that panned out to be a pretty damn good idea...
Pork Tenderloin with Bing Cherry and Balsamic Sauce
1 pork tenderloin
1/3 cup bottled balsamic vinaigrette (we used our own balsamic dressing instead of the bottled balsamic. I would suggest this so it's not so oily)
1 tablespoon butter
1 large shallot, thinly sliced
1/3 cup canned low-salt chicken broth
3/4 cup dried Bing (sweet) or tart cherries, washed and pitted
1/2 orange, juiced
Heat grill on medium. Cook tenderloin 12 minutes per side. Tent foil over so it 'bakes' it while it grills.
Meanwhile, melt butter in heavy medium skillet over medium heat. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and bring to boil and sauce is slightly reduced, about 7 minutes. Season with salt and pepper.
Transfer pork to platter and top with sauce.