Pork Loin with Balsamic Sauce and Roasted Cherries

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Description

This recipe was built in the Spring of 2017.

Ingredients

1 1/2 to 2 lb pork loins (usually come in packs of 2)
2 tb oil
2 cups pitted cherries
1/2 cup good quality balsamic vinegar
2 tb cream
2 tb butter
salt
* Click to ingredient to choose one

Directions

1
Preheat oven to 400f
2
Remove pits from cherries with a pitter
3
On a sheet pan put cherries in the oven for about 20 minutes or until you like the texture. Remove and save to put on pork. This can be done while all the rest is cooking.
4
Cut the butter into small cubes and keep in the fridge, cold
5
Salt the loin all over
6
Preheat a heavy skillet, once at med-high temp add oil, brown loin on all sides, 10-12 minutes
7
Set loin aside and then remove oil from pan into sink
8
On the heat deglaze the pan with the vinegar and then move to a small sauce pot.
9
Put the pork in the heavy skillet and then move to the oven. Use a therm and cook until 145 degrees.
10
Reduce the vinegar to less than a quarter cup, almost a glaze.
11
On low heat add the butter slowly whisking quickly until incorporated
12
Add cream
13
Salt sauce to taste
14
Slice the loin thin and then add sauce and cherries on top. I like to serve it on a lightly olive oiled bed of arugula with mashed potatoes.