Pork Tenderloin with Cherries and Balsamic

I was going through some old photos and came across this fabulous pork tenderloin that I made a long time ago, but never got around to posting.  I have no idea what happened to the process photos, but don't let that keep you from making the recipe.  I have step-by-step photos of a similar recipe available here.

Items used to make this recipe:

(affiliate links)

• large oven-proof skillet https://amzn.to/3B6V2Zq

• kitchen twine https://amzn.to/3qQqlGP

• trimming knife https://amzn.to/3LnjpGX

• balsamic vinegar https://amzn.to/3JtxIdT

• flat whisk https://amzn.to/3gz1LSE

---

Pork Tenderloin with Cherries and Balsamic

makes 4-6 servings

Printable Recipe

Ingredients

• 2 pork tenderloins, trimmed (not a pork loin - tenderloins weight 1 to 1 1/2 pounds each)

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 cup thinly sliced onions

• 1 teaspoon dried thyme leaves

• 1 1/4 cups dry red wine

• 1 tablespoon balsamic vinegar (I really like this one)

• 1 tablespoon granulated sugar

• 10 ounces frozen sweet cherries, thawed (about 2 cups)

• 1 tablespoon cold unsalted butter

Directions

1. Preheat oven to 375F.

2. Prepare tenderloins by removing the "silverskin"; discard.

3. Fold the thin end of the tenderloin on itself and tie with kitchen twine; pat dry and season generously with Kosher salt and black pepper.

4. Heat a large oven-safe frying pan on high heat until very hot (really good quality cookware is a must).

5. Sear all sides of the tenderloins in the olive oil until they have a nice brown crust all over (brown equals flavor!!).

6. Transfer the pan to a preheated 375F oven and roast for about 15-20 minutes or until the internal temperature of each tenderloin reaches 145F (medium-rare) to 160F (well done).

7. Remove the pan from the oven; place tenderloins on a platter to rest for 10 minutes while you make the sauce.

8. In the unwashed skillet, cook the onions until they soften and begin to caramelize.

9. Add the dried thyme, wine, balsamic, and sugar; heat to a gentle bubble, scraping up any brown bits from the bottom of the pan; continue to simmer, stirring occasionally, until liquid is reduced by half.

10. Stir in cherries, all of their juice, and any drippings from the tenderloins that may have collected on the platter.

11. Remove from heat and whisk in the butter; taste and adjust salt and pepper if needed. Serve over sliced pork.

Sweet and Spicy Glazed Bacon

Here's a great way to spiffy up bacon.  The technique is very easy and it makes a ton so it's great any time, but especially when you have a house full of guests.  For the bacon purists out there, feel free to use this technique to make straight up unadorned bacon.   

The technique is real simple, just line a half sheet pan with foil (or not, but it makes for easy cleanup).  Place an oven-safe cooling rack in the pan and top it with as much bacon as the rack will allow, being sure not to overlap slices.  Use thickly sliced bacon.

Sprinkle the bacon liberally with brown sugar.

Then add as much freshly ground black pepper as you like.  This is my favorite peppermill.  It produces lots of ground pepper with hardly any effort.  Would make a great Christmas gift for the gourmet on your shopping list. 

Alrighty, ready for the oven.  Bake at 425F for 20-30 minutes, depending on whether your crew likes their bacon chewy or crispy.  I'm on team Chewy. 

Oh my, it smells incredible and tastes even better.  I hope you give it a try - Enjoy!

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/3rclKfO

• cooling rack https://amzn.to/3uh4Crg

---

Sweet and Spicy Glazed Bacon

Printable Recipe

Ingredients

• 1 pound thickly sliced bacon

• 2-3 tablespoons light brown sugar

• freshly cracked black pepper

Directions

1. Preheat oven to 425F.

2. Line a half sheet pan with foil and place a cooling rack inside the pan.

3. Place bacon slices on rack, being careful not to overlap.

4. Sprinkle evenly with brown sugar, followed by cracked black pepper.

5. Bake for 20-30 minutes or until the bacon reaches your preferred level of doneness.

6. Cool bacon on rack for 5 minutes before serving.