And I Quote: "This hearty dish highlights a combination of sweet, sour, and savory flavors."
I found this recipe in the October 2009 issue of Cuisine at Home Magazine. They recommend serving the pork with a toasted barley and orzo pilaf, which I did when I made it the first time. It is delicious together, it comes together very quickly, and eating it all provided me an out of body experience. Better than the best restaurant.
For the relish:
- 1/4 cup white wine vinegar
- 2/3 cup dried tart cherries
- 1/2 cup diced tart apple such as Braeburn or Granny Smith
- 1 Tbsp. minced shallot
- 1 Tbsp. minced sage leaves
- 1 tsp. sugar
- 1 tsp. extra-virgin olive oil
- Kosher salt and black pepper to taste
For the Tenderloin:
- 1/4 cup sweet orange marmalade
- 1 Tbsp. frozen orange juice concentrate, thawed
- 1 Tbsp. minced fresh rosemary leaves
- Dash of red pepper flakes
- Kosher salt to taste
- 1 Tbsp. vegetable oil
- 1 pork tenderloin, trimmed (18 oz)
Preheat oven to 450 degrees. Line a baking sheet with foil.
Heat vinegar in a small saucepan until vinegar boils. Pour vinegar over cherries in a bowl; let stand 5 minutes. Stir in apple, shallot, sage, sugar, and olive oil; season with salt and pepper. Done! Set relish aside.
Melt marmalade in a bowl in the microwave oven. Add orange juice concentrate; stir to combine. Stir in rosemary, pepper flakes, and salt.
Heat vegetable oil in a large skillet over medium-high heat. Season tenderloin with salt and pepper. Place pork in skillet; brown on all sides, about 5 minutes. Remove pork from skillet and place on the prepared baking sheet. Baste pork with marmalade mixture.
Roast pork for 5 minutes; baste again with marmalade mixture. Roast until an instant read thermometer registers 150 degrees when inserted in the thickest part of pork, about 5 minutes. Remove pork from baking sheet, tent with foil, and let meat rest 5 minutes (tenting meat and allowing it to rest will give it opportunity to reach necessary internal temp of 160 degrees). Serve pork with relish.
I found this recipe in the October 2009 issue of Cuisine at Home Magazine. They recommend serving the pork with a toasted barley and orzo pilaf, which I did when I made it the first time. It is delicious together, it comes together very quickly, and eating it all provided me an out of body experience. Better than the best restaurant.
For the relish:
- 1/4 cup white wine vinegar
- 2/3 cup dried tart cherries
- 1/2 cup diced tart apple such as Braeburn or Granny Smith
- 1 Tbsp. minced shallot
- 1 Tbsp. minced sage leaves
- 1 tsp. sugar
- 1 tsp. extra-virgin olive oil
- Kosher salt and black pepper to taste
For the Tenderloin:
- 1/4 cup sweet orange marmalade
- 1 Tbsp. frozen orange juice concentrate, thawed
- 1 Tbsp. minced fresh rosemary leaves
- Dash of red pepper flakes
- Kosher salt to taste
- 1 Tbsp. vegetable oil
- 1 pork tenderloin, trimmed (18 oz)
Preheat oven to 450 degrees. Line a baking sheet with foil.
Heat vinegar in a small saucepan until vinegar boils. Pour vinegar over cherries in a bowl; let stand 5 minutes. Stir in apple, shallot, sage, sugar, and olive oil; season with salt and pepper. Done! Set relish aside.
Melt marmalade in a bowl in the microwave oven. Add orange juice concentrate; stir to combine. Stir in rosemary, pepper flakes, and salt.
Heat vegetable oil in a large skillet over medium-high heat. Season tenderloin with salt and pepper. Place pork in skillet; brown on all sides, about 5 minutes. Remove pork from skillet and place on the prepared baking sheet. Baste pork with marmalade mixture.
Roast pork for 5 minutes; baste again with marmalade mixture. Roast until an instant read thermometer registers 150 degrees when inserted in the thickest part of pork, about 5 minutes. Remove pork from baking sheet, tent with foil, and let meat rest 5 minutes (tenting meat and allowing it to rest will give it opportunity to reach necessary internal temp of 160 degrees). Serve pork with relish.
Oh man, this looks so good! I can't wait to try it!
ReplyDelete