pork tenderloin with a warm cherry vin

Don’t you love it when a dinner plan comes together?

I meal plan out for the week - based on what I receive in my csa, what I need to work on recipe wise, what the kids are asking for, and around any special occasions or holidays. But, thursday’s are always sort of up in the air. Why? Because thursday is the day we get our csa box, and while i have a general idea what to expect, they don’t give us a guarantee, and they don’t tell you everything. That’s why Friday morning is usually meal planning time, because I have a better idea of the produce I am working with.

But thursday’s. Thursday’s are fun, because while I know what I am going to do protein wise and have a general idea where I want to go with the side dishes, but I am not 100 percent committed. That way if my csa arrives with an unexpected ingredient, I can incorporate it as I go, if I wish.

Like today. I knew I was making pork tenderloin, I still had a head of lettuce from last week, and I was anticipating my box would have mushrooms and/or potatoes, either or both would work.

And, while I did indeed receive both mushrooms and potatoes, I also received the first clamshell of fresh cherries of the season, and an absolutely beautiful head of cauliflower.

Out with the mushrooms and potatoes, and in with cauliflower puree and a warm cherry vinaigrette sauce.

And let me tell you — you are so happy I did! (And, that I had the foresight to write it up as I was cooking it)!

I may have licked my plate.

Ingredients:

cherry vin

1 cup pitted and halved fresh cherries

1/2 cup white wine vinegar

1/2 cup fresh apple juice

1/2 cup chicken stock

pork tenderloin

2, 1 lb pork tenderloins

1 tsp salt

1/2 tsp celery salt

1/2 tsp trader joe’s onion salt

1/2 tsp ground black pepper

enough evoo to coat the pan ( I used 4 Tbsp)

1/4 cup apple juice

Directions:

Preheat the oven to 450 degrees.

In a sauce pan add cherries, vinegar, and 1/2 cup apple juice. Bring to a boil. Let boil about 5 minutes, then turn down to low. Let simmer until just a small amount of liquid is left in the pan… about 30 minutes. Remove from heat.

Blend cherry mixture, in a food processor until smooth.

Remove any silver skin from pork. Cut shallow slits on two opposite sides. Sprinkle tenderloins with salt, pepper, celery salt, and onion salt.

Add evoo to a large, oven safe sauce pan, just enough to barely coat the bottom.

Brown tenderloins on both sides with slits. Once browned, add 1/4 cup apple juice, and remove pan to center rack in oven. Cook until internal thermometer reaches 150-155. Remove from oven.

Remove tenderloins from pan and set aside to rest.

Place pan back on burner. Turn burner to high. Add 1/2 cup of chicken stock.

Once boiling, add cherry mixture. Whisk to combine.

Turn heat down to low, and let cook until thickened. Only about 5 minutes.

Slice tenderloins diagonally, and plate over cauliflower puree if you wish. Creamy polenta would also be excellent, as would mashed potatoes.