Sage-Roasted Pork Tenderloin with
Cherry Pan Sauce
A Pairing for Ballentine Estate Grown Zinfandel
Serves 4
30 Minutes To Prepare
INSTRUCTIONS
INGREDIENTS
1½ lb pork tenderloin
1½ cups frozen or fresh tart cherries, pitted
6–8 fresh sage leaves, finely chopped
1 tbsp olive oil
1 tbsp brown sugar
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
½ cup chicken stock
Salt and black pepper
DIRECTIONS
Season the pork
Rub the tenderloin with olive oil.
Season generously with salt, pepper and
the chopped sage.
Let sit for 20–30 minutes if you have time.
Sear the pork in a hot ovenproof skillet until browned on all sides.
Transfer to a 400°F oven for roughly 12–18 minutes, depending on thickness.
Pull it at about 140–145°F and let it rest 5–10 minutes.
Make the cherry sauce
While the pork rests, put the cherries, brown sugar, balsamic, mustard and chicken stock into the same skillet.
Simmer 5–8 minutes until the cherries soften and the liquid reduces into a loose sauce.
Mash a few cherries with the back of a spoon, but leave plenty whole.
Taste for salt. You want tart, savory and only slightly sweet.
Slice the pork and plate
Drizzle cherry sauce across medallions
(optional) garnish with a piece or two of fried or fresh sage