Cherry and Pork is a delicious combination. And this creative cut of pork tenderloin will bring butterflies to your stomach!
|1 Pkg||Maple Leaf Prime® Pork Tenderloin|
|1 tbsp||Olive oil|
|1 cup||Shallots, finely chopped|
|1/4 tsp||Ground black pepper|
|2 cups||No-Sodium-added Chicken Broth|
|2 tbsp||Balsamic Vinegar|
|2 cups||Fresh Cherries|
|2 tbsp||Brown Sugar|
BUTTERFLY the Maple Leaf Prime® Pork Tenderloin as follows:
*Hold the knife blade flat and parallel to the board. Make a lengthwise cut into the center of the tenderloin, stopping close to the opposite edge so that the flaps remain attached.
*Open the tenderloin as you would open a book.
*Cover with plastic wrap. With a meat mallet pound the tenderloin to make it very thin.
*Close the tenderloin and cut transversally so you end up with 2 butterflied pieces.
SEASON the Maple Leaf Prime® Pork Tenderloin with freshly ground pepper and salt and let it sit in the refrigerator for 10 min while you,
PIT AND CUT the cherries in half and set aside.
MELT 1 Tbsp of butter and the olive oil in a large non-stick skillet over medium heat.
ADD shallots; cook 1 to 3 minutes or until lightly browned, careful to not burn them.
ADD the pork to the skillet and sauté for 3-4 minutes each side until the internal temperature reaches 160F.
REMOVE from pan and keep warm on a serving plate.
ADD broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula.
COOK 8 to 10 minutes or until liquid is reduced to about 1 cup. Lower heat to medium, add butter and brown sugar. Mix until well incorporated. If needed, add 1 Tbsp of corn starch to thicken the mix.
GLAZE the Maple Leaf Prime® Pork Tenderloin butterflies with the cherry sauce and let it sit for 2 minutes before serving.
Suggestions: Serve with wild rice salad or mashed potatoes.
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