Pork Tenderloin with Dried Cherry Sauce

Featured by Vergari Wines in the Diamond Wine Club.


Dried Cherry Sauce
2 Shallots, chopped
1 cup Dried Cherries
1 Tbsp. chopped Gingerroot
2 cups Rich Chicken Stock

Pork Tenderloins
4 pieces Pork Tenderloin
Salt & Black Pepper to taste
3 Cloves Garlic, chopped
1 tsp. Curry Powder
1 cup Dry Red Wine
2 Tbsp. Butter, unsalted
1 tsp. Cracked Black Pepper
1 Tbsp. Vegetable Oil


For the sauce:
Place wine, shallots, garlic, cherries and ginger root in a large saucepan. Over high heat, boil to reduce the mixture until about 1/4 cup of wine remains (4 to 5 min). Add chicken stock and boil over high heat until reduced by half, about 5 min. Puree the reduced mixture in a blender or food processor until smooth. Return it to the saucepan and, over medium heat, whisk in butter and season with salt and pepper. Keep sauce warm while preparing the tenderloins.

To prepare the tenderloins:
Preheat the oven to 350 degrees. Season the tenderloins with curry powder, salt and pepper. Set aside. Heat oil in a large, ovenproof saute pan until smoking hot. Add port and sear on both sides, about 2 to 3 minutes total. Place pan in over for 5 to 8 minutes for medium doneness, depending on the thickness of the tenderloin. Remove from oven and allow to rest for a minute. Slice the pork and divide among 4 plates. Serve hot with the Dried Cherry Sauce.

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