Cherry Wine Sauce over Pork Tenderloin

If you were lucky enough to watch Chef Adrian Perez make this amazing dish at the Foodie Spotlight back in March at the Houston Home Show then you know just how delicious it is. If not, you’re in for a treat! This pork tenderloin will impress even the pickiest of eaters and we highly recommend getting this on the menu as soon as you can!

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Cherry Wine Sauce over Pork Tenderloin

What You’ll Need – Pork

1/2 pound of pork tenderloin -1/2 inch slices
2 tbsp coconut oil
1 tsp garlic powder
1/2 tsp sea salt
1 1 tsp black pepper

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What You’ll Need – Sauce

1 cup frozen cherries
2 Tbsp soy sauce
2 tbsp aged balsamic vinegar
1/2 cup sweet merlot wine ( Late Harvest Sweet Merlot )
1 tsp red pepper flakes
1/2 cup heavy whipping cream

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How to Bring it All Together

Season pork evenly with salt, pepper, garlic.
Heat a skillet in medium high heat, add only 2 tbsp coconut oil.
Cook pork for 2-3 minutes each side, remove, set aside, and cover.
In the same skillet, add red wine and deglaze bottom of pan .
Add frozen cherries, and bring to a light simmer.
Cook until wine had reduced by half and add soy sauce , balsamic, and pepper flakes. Simmer sauce until thickened and slowly add in heavy cream stirring as you go . Serve sauce over pork and enjoy!

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Connect with Us

Chef Perez served this dish with a delicious sweet potato hash. What would you serve with this dish? Tell us in the comments below!

 

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