Pork Tenderloin With A Cherry Zinfandel Reduction

  

     In the past few weeks sweet and juicy cherries have been appearing, ripe and ready to devour at Farmer’s markets and grocery stores all over southern California. We always try to buy fresh local food when it’s in season and at this time of year the variety of produce makes cooking and meal planning a dream.

     This week I returned from the farmers market with my own bag of ruby red cherries ready to be devoured. I tossed around recipe ideas vacillating between sweet and savory delights and then in a moment I knew just what I wanted to prepare.

     As I watched my husband pour himself a glass of zinfandel my plan began to unfold. In a matter of moments I knew my cherries were destined to become part of a sweet savory pork tenderloin bathed in a cherry and zinfandel reduction.

Olive oil (to coat pan)

½  yellow onion (diced)

1 cup zinfandel

1 cup washed stemmed pitted cherries (diced)

2 tablespoons Apple balsamic vinegar 

(or any balsamic)

1 tsp sugar (to taste)

herbs ( like rosemary and Thyme

¼  tsp salt

¼ tsp pepper

For The Reduction

Add olive oil to pan

Add onion

Cook on low to medium flame till almost translucent (not brown)

Then add cherries and cook a minute or three

Add zinfandel ( use a wine you would not mind drinking)

Raise flame higher and reduce to about half

Add S&P to taste and adjust if needed

For the tenderloin marinade

¼ cup zinfandel

2-4 tbs olive oil

S&P

Herbs ( I like rosemary and thyme)

Garlic to taste

Mix well add tenderloin

Place in shallow dish or zip top bag

I placed the bag with the tenderloin and marinade in fridge(fridge a must) for 2-3 hours.

Beginning to brown toe tenderloin

To cook tenderloin

Heat a heavy bottom (le creuset type oven-safe dutch oven)

Add olive oil to coat bottom

Remove tenderloin from marinade

brown on all sides in dutch oven

when all sides are browned

Add 1/2 cup zinfandel and water or broth combined

Place in a preheated 350 degree oven till done

internal temp of 160 degrees (per USDA)

(while pork cooks warm up your cherry zinfandel topping)

After resting the pork 

(always rest the meat or you will lose the moisture)

slice and top with heated cherry zinfandel reduction

About $10-$17 dollars for this special treat including leftovers.