Pork Tenderloin with Cherry Sauce and Creamy Mashed Potatoes
Category: Main Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork tenderloin | 300g |
| White wine | 80g |
| Cherries with syrup | 150g |
| Water | 30g |
| Fresh sage leaves | 8 |
| Fresh rosemary sprigs | 2 |
| Fresh thyme sprig | 1 |
| Garlic clove (with skin) | 1 |
| Extra virgin olive oil | to taste |
| Salt | to taste |
| Potatoes | 280g |
| Whole milk | 100g |
| Fine salt | to taste |
| Ground black pepper | to taste |
Instructions
-
Prepare the mashed potatoes:
Begin by washing and boiling the potatoes in salted water until tender. Once cooked, drain them and return them to the pot. Add the milk, a pinch of fine salt, and freshly ground black pepper to the potatoes. Mash everything together until smooth and creamy. For a velvety texture, use an immersion blender to purée the mixture, giving it a silky finish. -
Cook the pork tenderloin:
While the potatoes are cooking, prepare the pork tenderloin. Trim off any excess fat or connective tissue, then cut the tenderloin into 4 equal pieces, each about 6 cm in length. Place two sage leaves on top of each piece of pork and tie them securely with kitchen twine to hold everything together. -
Sear and cook the pork:
Heat a small amount of olive oil in a pan over medium heat. Add the garlic clove (still in its skin) along with the sprigs of rosemary and thyme. Once the pan is hot, place the pork pieces into the pan, making sure they are well-seared on all sides. After about 1 minute of cooking, flip the pork to brown the other side. Season with salt, and deglaze the pan with white wine. Let the wine simmer until the alcohol evaporates. -
Add cherries and finish cooking:
Cover the pan with a lid and cook the pork for an additional 3 to 4 minutes, until the meat is tender, juicy, and pink in the center. Remove the garlic and herbs from the pan, and pour in the cherries with their syrup and a small amount of water. Continue to cook for another 7-8 minutes, allowing the sauce to thicken slightly and the pork to absorb the flavors. -
Serve:
Plate the pork tenderloin alongside the creamy mashed potatoes, spooning the luscious cherry sauce over the meat for a rich contrast of flavors.
Cooking Tips:
- For an extra touch, feel free to finish the cherry sauce with a small knob of butter for added richness.
- Adjust the seasoning of the mashed potatoes to your preference, adding more pepper or salt if necessary.
- This dish pairs wonderfully with a crisp white wine or a light red, complementing the savory flavors of the pork and the sweetness of the cherries.
Enjoy this elegant and flavorful dish for a comforting yet refined dinner that is sure to impress!
