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Roasted Pork Loin with Dried Cherries in Wine Reduction Sauce
Paired with ArborBrook Heritage Cuvée Pinot Noir
"I created this recipe because my Swiss husband grew up eating a lot of pork and he loves it. I wanted to create something new for him and he really enjoys it!" ~ Angelina
1 Hormel 1.15lb pork tenderloin (original)
Pork Rub (see below for recipe)
2 tablespoons olive oil
2 cups dried cherries
ArborBrook Heritage Cuvée Pinot Noir
Pork Loin Rub
1/2 teaspoon fresh ground pepper
3/4 teaspoon sea salt
1 teaspoon dry mustard
1 teaspoon cumin powder
1 teaspoon coriander
1 tablespoon ancho chile powder (regular can be substituted)
The night before, soak the cherries in just enough Pinot Noir to cover the cherries. Cover with plastic cover and let sit at room temperature overnight.
Preheat oven to 400°.
Rinse and dry pork loin. Generously apply rub all over loin. If cooking soon, let sit at room temperature for 45 minutes if cooking same day. Can also be wrapped in plastic and sit in refridgerator overnight.
Heat olive oil over medium-high to high heat to sear all sides of the pork loin. Place pork loin in oven for 15 - 30 minutes until it reaches desired doneness.
Drain the wine off of the cherries and boil the drained wine over high heat until it is reduced by half. Blend wine and half of the cherries until a thin sauce is created. Return sauce and unblended cherries to plan and keep warm until the loin is done.
Let loin sit 5 - 10 minutes with foil tent to trap in juices. Cut in 1/2 inch slices and serve with cherries and sauce.