Pork tenderloin with sour cherry sauce

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Tender pork tenderloin with a smooth sauce of sour cherries, stock and a touch of mustard for a classic sweet-savory Belgian feel.

Serves: 4 people

Preparation time: 20 min

Ingredients

• pork tenderloins – 2 pieces (about 1 3/4 lb total)
• butter – 2 tbsp
• shallots – 2, finely chopped
• salt – to taste
• black pepper – to taste
• dried thyme – 1/2 tsp
• chicken stock – 1 cup
• jarred sour cherries with juice – 1 3/4 cups
• Dijon mustard – 1 tbsp
• heavy cream – 1/3 cup
• cornstarch – 1 tbsp
• cold water – 2 tbsp
• flat-leaf parsley – 2 tbsp, chopped

Method

1. Pat the pork dry and season it with salt, pepper and thyme.
2. Melt the butter in a frying pan and brown the pork all over. Lower the heat and cook for 10 to 14 minutes, depending on thickness, until just cooked. Remove from the pan and let it rest under foil.
3. Add the shallots to the pan and cook them gently until soft. Pour in the stock and scrape up the flavorful bits from the bottom.
4. Add the sour cherries with their juice and stir in the mustard. Simmer for a few minutes.
5. Mix the cornstarch with the cold water and whisk it into the sauce. Stir in the cream and heat gently until the sauce is glossy.
6. Slice the pork, return any juices to the pan and spoon the sauce over the meat. Finish with parsley.