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2 lbs pork tenderloin
1/4 cup fresh rosemary, chopped
8 oz. Cherry De-Lite Cherry Vinaigrette
1/4 cup olive oil
2 Tbsp Cajun seasoning
Port Wine Sauce:
1/4 cup brandy
1 cup portabella mushrooms, sliced
1 large shallot, diced (can use onion)
1 clove garlic, sliced
2 cups port wine
2 cups beef broth
1/4 cup Cherry De-Lite dried cherries
8 oz butter
1/4 cup heavy cream
1 Tbsp fresh parsley, chopped
Tenderloin: Clean and trim tenderloin. Season tenderloin with creole seasoning and rosemary, garlic. Mix well and let sit for about 15 minutes so the spices can absorb into the meat. Place the tenderloin and the vinaigrette in a zip lock bag and close tightly. Refrigerate for at least 4 hours or overnight.
In a medium skillet, add oil and once hot, add the tenderloin and sear on all sides making sure there is a caramel like glaze covering the whole loin. Remove from heat and finish cooking in the oven at about 300 degrees for about 40 minutes or until the loin is done, (about 145 degrees). Remove from oven and allow the loin to rest.
Sauce: Using the same pan you seared the tenderloin in, turn the stove top on a medium heat. When hot, add shallots and mushrooms and saute for about 1 minute. Deglaze the pan with the brandy,making sure to scrap up all that was left behind from the tenderloin.
Add the wine and beef stock, then reduce by half. Add your cream and dried cherries then cook for about 5 minutes. Add the butter and stir.
Plating: Slice the tenderloin in 1-inch medallions and arrange on the plate making sure to overlap each one in a fan like shape. Spoon the hot wine sauce over the loin and sprinkle with parsley.