Pork Tenderloin with Dried Cherry Sauce

Recipe by Braxton Allred

Heat: 160°F
Time: 3 min
Makes: Not recorded

This recipe is amazing! My mom’s friend Pam used to make this for her in Japan after she gave birth to my brother. It’s been a family favorite since then. The meat is really only enough for two adults, so if you want to make it for little kids, then cook some extra chops and they can eat those while you and hubby feast on the grown up sauce. Although that doesn’t work anymore because my kids have discovered how good the

Ingredients

sauce is so I always have to double it now. This recipe also works well with Pork Chops.
1 can beef or chicken broth
1 10-12 oz. pork tenderloin, cut into 1”
⅓ cup orange juice thick slices *OR just roast a nice pork
½ cup dried cherries loin in the oven- see note below
½ tsp. dried thyme leaves (or 1 tsp.
1 ½ T butter fresh)
1 small onion, finely minced
¼ tsp. allspice
½ - ¾ cup whipping cream

Method

01
Combine first 5 ingredients in heavy small saucepan. Cover and simmer uncovered over low heat until cherries are plump and tender, and stock is reduced, about 10 minutes. Place pork slices between 2 sheets of plastic wrap- pound until 1⁄2 inch thick.
02
Melt butter in heavy large skillet over medium high heat. Simmer till reduced to sauce consistency, about 3 minutes. Season with salt and pepper. Return any meat juices to skillet. Cook 1 more minute. Serve hot with lots of sauce. Goes well with cous-cous.
03
*Note: Lately I have just been roasting a whole pork loin with a decent amount of fat on it, (after a liberal sprinkling of seasoned salt). I just cook it till 160 degrees, let it rest, and then slice it and serve it with the sauce. It is much easier when serving a bigger group to do this