Tuesday, November 29, 2011

Black Pepper Crusted Pork Tenderloin with Cherry Marsala Sauce

I was pleasantly surprised by this dish.  I was looking for a "different" pork tenderloin recipe, and somehow when I read into this one, it looked really appetizing.  To my surprise, the flavors were outstanding.  Burst of peppery crust paired with a soft and juicy pork bite and a delicious sweet and tangy cherry sauce.  I am telling you, this recipe, is the kind you save for those special occasions when you want to wow your crowd.!  And let me tell you a secret... it doesn't require a huge effort to put it together... fancy and easy? yeah... that's my kind of combo!

- For the Loin:
3 Tbsp. packed light brown sugar
2 Tbps. coarsely ground pepper
2 Tbsp. minced fresh rosemary
1 1/2 tspn. salt
1 (3 pound) boneless center-cut pork loin, trimmed

- For the Cherry - Marsala Sauce
4 Tbsp. unsalted butter
2 onions, chopped (about two cups)
3 cups low-sodium chicken broth (I used homemade)
1/2 cup Marsala wine (the original recipe called for Brandy)
1 bag (8 ounce) frozen pitted sweet cherries, thawed
1 cup dried cherries
2 Tbsp. balsamic vinegar
Salt to taste


- For the Loin:  Combine sugar, pepper, rosemary, and salt and rub all over pork.  Let roast sit at room temperature for 1 hour or refrigerate for up to 24 hours.
- For the Cherry Marsala Sauce:  Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat.  Cook onions until golden, about 8 minutes.  Stir in broth, Marsala, and frozen and dried cherries and simmer until thick and syrupy, about 15 minutes.  Off the heat, stir in the vinegar, and the remaining two tablespoons of butter.  Cover and set aside to keep warm.  Season with salt to taste.

Adjust the oven rack to upper-middle position and heat oven to 450ºF.  Arrange the pork on V-rack set in roasting pan.  Roast for 15 minutes, then lower the oven temperature to 375ºF and cook until the meat registers 140ºF, about 50 minutes longer.  Transfer the pork to cutting board and tent with aluminum foil. Let rest until center of roast registers 150ºF on an instant-read thermometer, about 15 minutes.  Slice and serve.  You can add some of the cherry sauce on top or pass the sauce at the table.

Source:  Recipe Courtesy of "All Time best Holiday Recipes" - America's Test Kitchen (Slightly Adapted)


Pilarh said...

Me encanto esta receta Mohana, y de verdad se ve fácil, apenas tenga oportunidad la haré.

http://www.chilenacocina.com/ said...

Me encanto esta receta La dejare guardada Quiero hacerla para navidad

Claudia Varleta said...

Que rica receta, me encantó la salsa, la voy a probar para el pavo. besos

Cool Chic Style Fashion said...

Sempre buone ebelle ricette
ciao :)