Pork Tenderloin with Dried Cherry Sauce

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.

Pork Tenderloin with Mustard Sauce

Pork Tenderloin with Mustard Sauce


2 lbs. pork tenderloin

sea salt, to taste

7 tablespoons butter

3 onions, finely diced

1/3 cup plus 1 tablespoon white wine

2 tablespoons DijonĀ  mustard

4 oz. cornichons, sliced

Sprinkle tender loin with sea salt. Melt 2 tablespoons butter to large skillet, add tender loin and cook for 12 minutes on each side or until it reaches 155 internally. Remove from skillet and cover with foil and set aside.

Add the onions to skillet over gentle heat, do not allow the brown. Pour white wine into skillet , increase heat and reduce by half.

Mix in the mustard, reduce heat again, then whisk in the remaining 5 tablespoons butter to form a glossy smooth sauce.

Lastly stir in cornichons and serve sauce over sliced tenderloin.

Pork Tenderloin and Apple Compote Sliders

Pork Tenderloin and Apple Compote Sliders


Apple Compote:

2 tsp. olive oil

2 shallots, chopped

3 cloves garlic, minced

3 Granny Smith apples, peeled and sliced thin

1 small onion, julienned

1/2 cup dry sherry

1 Tablespoon fresh Tarragon

2 tablespoons rice vinegar

1 tablespoon brown sugar

1 tsp. black pepper

salt, to taste

Nut Spread:

1/2 cup pecans, toasted

3/4 cup mascarpone cheese

2 tablespoons milk

2 cloves garlic, minced

1 tablespoon Dijon mustard

4 dashes Tabasco

salt and pepper, to taste

Pork Tenderloin:

2 lbs. pork tenderloin, cleaned

salt and pepper

1 tablespoon olive oil

Baby Spinach

6-12 rolls , depending on size

Apple Compote:

Heat the olive oil in a pot over high heat. Saute the onions, garlic, and shallots until fragrant. Add the apples and toss to combine. Pour in sherry until nearly all the liquid has reduced. Add the tarragon, vinegar, and brown sugar, and cook until the sugar dissolves. Salt and pepper; to taste. Remove from heat and set aside.

Nut Spread:

Place the pecan in the bowl of a food processor and process until finely chopped. Add the mascarpone, milk, garlic, Dijon mustard, and Tabasco; process until smooth. Adjust seasoning with salt and pepper; to taste. Set aside.

Pork Tenderloin:

Preheat oven to 350 degrees. Heat oil inĀ  a large pan until smoking hot . Season the pork with salt and pepper. Add to pan and sear on all sides, about 3 minutes on each side. Place pan in oven and bake tenderloin for about 8 minutes for medium done. Let rest for 5-10 minutes and slice thin.

Cut rolls in half. Spread with nut spread. Place a layer of spinach on bottom part of rolls. Add slices of pork and top with apple compote.