Pork Tenderloin with Dried Cherry Sauce
1 cup red wine
2 shallots, chopped
3 cloves garlic, chopped
1 cup dried cherries
1 tablespoon fresh ginger, chopped
2 cups chicken stock
2 tablespoon butter
1 tsp. fresh cracked black pepper
salt, to taste
4 pieces tenderloin, about 6 ounces each
1 tsp curry powder
salt and pepper, to taste
1 tablespoon vegetable oil
Place the wine, shallots, cherries, garlic and ginger in a large saucepan. Over high heat, boil to reduce the mixture until 1/4 cup of the wine remains. Add chicken stock and boil over high heat until reduce by half.
Puree the reduced mixture in a blender or food processor until smooth. Return the mixture to the saucepan and over medium heat, whisk in the butter and season with salt and pepper. Keep warm while cooking tenderloins.
Preheat oven to 350 degrees. Season the tenderloins with curry powder, salt and pepper. Set aside. Heat oil in a large ovenproof pan until smoking hot. Add pork and sear on both sides, about 2-3 minutes total. Place pan in oven and bake 5-8 minutes for medium doneness, depending on thickness. Remove pan from oven and allow the tenderloins to rest for a minutes. Slice and divide evenly among 4 plates. Serve hot with sauce drizzled over the top.