Michigan is the nation’s leading producer of tart cherries. You turn those cherries into wine and you are able to enjoy that wonderful flavor any time of year. Cherries and pork are a great combo, so using this wine to make a pan sauce made perfect sense. This meal is another great one for the holiday season because it boasts those beautiful holiday colors and it’s on the table in less than 30 minutes.
Serve this dish with creamy mashed potatoes and roasted asparagus. Serve Crane’s cherry wine with the meal to compliment the flavors in the sauce.
1. Preheat oven to 350.
2. Combine 1 tablespoon olive oil as well as the rosemary, thyme, salt and pepper in a bowl and rub over the pork tenderloins.
3. Heat a large oven-safe skillet (like stainless steel or cast-iron) over high heat. Add pork tenderloins and brown on both sides. Place the skillet in the oven and roast for 15 minutes.
4. Transfer the tenderloins to a serving platter and tent with foil to keep warm. In the same skillet, add the remaining tablespoon of olive oil and turn heat to medium-high. Add shallots and garlic and cook for 3 minutes, or until lightly browned.
5. Add wine to the pan and simmer until the sauce has reduced by half. Whisk in butter and remove pan from heat.
6. Slice the pork and return to the serving platter. Spoon sauce over and serve.
Pan-Roasted Pork Tenderloin with Cherry Wine Sauce
Serves 6
All you need:
2 pork tenderloins, trimmed (about 1pound each)
2 tablespoons olive oil, divided
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 shallots, finely chopped
3 garlic cloves, finely chopped
1 cup Crane’s Michigan cherry wine
2 tablespoons butter
All you do:
1. Preheat oven to 350.
2. Combine 1 tablespoon olive oil as well as the rosemary, thyme, salt and pepper in a bowl and rub over the pork tenderloins.
3. Heat a large oven-safe skillet (like stainless steel or cast-iron) over high heat. Add pork tenderloins and brown on both sides. Place the skillet in the oven and roast for 15 minutes.
4. Transfer the tenderloins to a serving platter and tent with foil to keep warm. In the same skillet, add the remaining tablespoon of olive oil and turn heat to medium-high. Add shallots and garlic and cook for 3 minutes, or until lightly browned.
5. Add wine to the pan and simmer until the sauce has reduced by half. Whisk in butter and remove pan from heat.
6. Slice the pork and return to the serving platter. Spoon sauce over and serve.