Simple to prep and fairly fast cooking, this dish makes a great weeknight dinner, but also feels “fancy” enough to cook for company. The dish has some versatility – for example, really any stone fruit would work with the pork. I’ve used plums, peaches, cherries, and actually cranberries are delightful. You also can use a different cut of pork – loin, loin chops, etc – just adjust the cooking time as needed based on the thickness of the meat. Avoid tough cuts for this dish, because it doesn’t cook long enough to break down and become tender. If you don’t like the flavor of rosemary, thyme is also very nice with pork.
Here’s what you need for the seasoning:
- 3/8 tsp salt
- ¼ tsp ground coriander
- ¼ tsp freshly ground black pepper
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Here’s what you need for the recipe:
- 2 lb Pork Tenderloin, sliced about ½ inch thick
- 1 tb olive oil (divided)
- 1 Tb butter
- 2 cups Cherries, cut in half and pitted
- 1 medium onion, thinly sliced
- 2-3 sprigs rosemary
- ¼ cup apple cider or apple juice
- 1 tb balsamic vinegar
- ½ tsp Dijon mustard
- Prep the meat: combine the dry seasonings in a small dish, the sprinkle over both sides of the meat, and rub it in a bit. Let this sit while you chop your veggies. If you’ve already chopped them, then do something useful for about 20 minutes to let the meat get yummy.
- Brown the meat: Heat the olive oil in a large heavy bottomed skillet (I use cast iron) over medium high heat, and brown the meat. I cooked it in 2 batches (you don’t want to crowd the pan), 3 minutes on each side (don’t poke at it – you want it to have a nice sear). Remove the meat to a plate, and cover, set aside.
- Cook the sauce: Melt 1 tb butter in the pan, and add the cherries, onion, and rosemary. Add a little salt to taste. Cook, stirring occasionally, until the onions start to brown and the fruit softens and breaks down a bit – try a good 10 minutes at least. You may need to reduce the heat a little as this cooks – the sugars in the fruit and onions start to release and can burn.
- Add the apple cider/juice, vinegar, and mustard. Bring to a simmer, scraping bottom of pan with wooden spoon to release any browned bits. Add the pork back to the pan, along with any juices on the plate. Let simmer for a couple of minutes to reduce the sauce and reheat the pork.
We love this served with rice. Yum!!