It's cherry season in Michigan! I love sweet red cherries as much as I love sweet cherry wine! For this Rosemary encrusted Pork Tenderloin recipe, I made a cherry sauce using Grand Traverse Cherry Riesling, sweet red pitted cherries, and a touch of balsamic vinegar to deepen the flavor. This was a dinnertime hit! My daughter really loved the cherry sauce, and my son couldn't get enough of the seasoned tenderloin. In addition to rosemary, I used ground mustard, coriander, thyme, and sea salt. If you cover the pork and keep the temperature at 350 degrees, your pork will be nice and juicy. Just make sure to use a meat thermometer to check the temperature so the pork isn't dry.
The Grand Travers Riesling is from Traverse City, MI which is know for their bountiful vineyards. Since it's a local wine, it's easy for me to find at the grocery store. But if you cannot find that exact brand, try another sweet cherry wine. You can always use a darker wine and add a teaspoon of sugar to the sauce, if you like a more robust taste.
I hope you're enjoying your start of summer! We're finally getting some sunny skies, and it finally feels like summer in the midwest. Maybe this week I can get out and pick some sweet cherries from our local orchard.
Here's how I made this Rosemary Pork Tenderloin with Sweet Cherry Riesling Sauce:
Ingredients: Pork: One pork tenderloin; 3 tablespoons of rosemary; 2 tsp. ground mustard; 1 tsp. ground coriander; 2 tablespoons olive oil; 1 tsp. thyme; 1/2 tsp. sea salt; 1/4 tsp. ground pepper.
Cherry sauce: 2 cup sweet cherries, pitted and cut in half; 1 cup cherry Riesling; 2 tsp. balsamic vinegar
Directions: Pork: Preheat oven to 350 degrees. Brush pork with olive oil. Combine spices in a small bowl. Rub spices onto front and back of pork. Place pork tenderloin into a covered casserole dish. Bake for 1 hour, or until internal temperature reaches 145, pork meat is white, and juices run clear. For a moist tenderloin, turn pork over halfway through baking.
Cherry sauce: Rinse cherries and pat dry. Cut in half, discarding pits. Place cherry in a medium sauce pan over medium high heat. Add cherry Riesling and balsamic vinegar. When sauce comes to a boil, turn heat down to medium-medium high. Stir the mixture constantly, until it reduces in half (about 8 minutes.) When pork is done baking, remove from oven. Spoon sauce over pork before serving.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!