What is Pork Tenderloin?

Pork Tenderloin is a white meat that is quite lean and is a good alternative to steak (and also is considerably cheaper too). In Europe it is a prized cut of meat - often referred to as Filet Mignon of Pork. In the US we also call it Pork Filet, Pork Steak or Gentleman's Cut. The shape is long and lean and it is easy to cook and cut. You can find Pork Tenderloin at your local grocery store or butcher in either packs of one or two. Pork tenderloin is a lean meat with mild flavors and quick to cook so perfect for a busy weeknight.

Best way to eat pork tenderloin.

Pork tenderloin is very versatile. I love to sear it in the pan and then finish it in the oven for the best results, just like in the Roasted Pork Tenderloin with cherries recipe. Pork tenderloin is also enjoyed in sandwiches or on its own with mustard and pickles. BBQ Pork tenderloin is also very tasty.

What temperature to cook pork tenderloin to?

Pork tenderloin should be cooked until the internal temperature reaches 145F or 62C. After resting it should reach 150F or 66C.

How to make a savory cherry sauce for roasted meat?

Sweet Northwest cherries add a delicate sweetness without any added sugar. Simply add the cherries, thyme and garlic to the pan drippings and reduce for 10 minutes while the meat is resting. A perfect sauce for pork that doesn't require any additives.

Roast Pork Tenderloin with Cherry Sauce

Description

Roast Pork Tenderloin with Cherry Sauce is a quick and comforting 30 minute meal that combines the best flavors of summer in every fork full. The roast pork tenderloin is moist and juicy while the sweet northwest cherries and fresh thyme complement the flavor of the meat to perfection

Ingredients

Scale

- 1 Pork Tenderloin (weighing about 1.15 pounds in total)

- 1 tbsp Herbes de Provence (if you don't have Herbes de Provence you can use fresh rosemary and thyme)

- 2 tbsp olive oil

- 1 teaspoon sea salt

- fresh cracked black pepper (a few turns of the pepper mill)

- 2 cups of fresh, sweet, Northwest cherries

- 1 clove of garlic, finely chopped

- 1 tbsp of fresh thyme leaves (remove the leaves from the stalk by scraping your fingernail along the stalk from the underside)

- 2 tablespoons of butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 425 degrees F.
First, let's season the pork tenderloin. This can be done the night before and left to marinate in the fridge if you wish, however I often do this immediately before cooking to be honest. Remove the pork tenderloin from the package and pat dry with a paper towel. I always hear Julia Child's voice in my head when I pat the meat dry. It won't sear properly if you don't!
Set in a bowl and sprinkle with the Herbes de Provence, olive oil, salt and pepper. Make sure each filet is fully coated. Set aside.
(Please make sure to secure your cutting board before you start cutting - you can do this with a damp paper towel or with jar gaskets like I do)
Slice the cherries. If you have a cherry pitter, use that, it makes it so easy. I don't have one surprisingly so I slice around the pit making 4 slices. I like to leave the sweet cherries in big pieces as they look so pretty.
Slice the ends off the garlic and then, using the flat side of your knife, press down with your palm to smush the garlic - the peel will come right off (Le Chef's tip - no fancy gadgets needed). Slice thinly.
In an oven safe pan (like a dutch oven) heat a tbsp of olive oil over medium heat on the stove.
Place the pork loin in the oil. Give it a quick sear 3 minutes (or until golden brown) on each side (each of the 4 sides of the loin should be browned). Flip over using a pair of kitchen tongs.
Remove the pan from the burner and place in the middle rack of the preheated oven, uncovered for 15 minutes with half of butter sliced on top in thin slices.
The meat will still be slightly pink inside - it will continue to cook as it rests. This is the key to juicy pork tenderloin. The seared outsides locks all the moisture inside. It is delicious! If you have a meat thermometer, the internal temperature should read 145 degrees right out of the oven.
Remove pan from the oven and extract the pork tenderloins and set on a cutting board to rest for 10 minutes at room temperature. If you don't let the tenderloin rest, all the juices will run out of the meat when you cut it and you will be left with dry pork. Not good.
Now is the time to make the cherry sauce. Put the oven pan back on the burner over medium heat. Add the remaining tbsp of butter and the garlic, cherries and thyme to make a quick pan sauce..
Use a rubber spatula to gently scrape all the browned bits off the bottom of the pan - this is where all the flavor is!
Simmer for 10 minutes until the cherries are soft and the sauce has thickened slightly.
Turn off the heat and serve immediately.
If you are serving with wild rice (like in the photo) I recommend cooking your rice to package instructions before you begin the meat as cooking time can be longer.