Roast Pork Tenderloin With Cherry Gastrique

04aPorkCherryGastriquebfLOYesterday, I made a gastrique – a sauce based on caramellized sugar with vinegar, except I used some cherry wine we had bought for just this purpose.

Today, we’re gonna drizzle that gastrique over some pork tenderloin tips and roast ’em until they turn out like this. Lovely, no?

And tasty, too! Feel free to use whichever cut of pork you prefer, just mebbe research and adjust your cooking times and temperatures, here’s a handy resource.

•1 (1 1/2 lb) pork tenderloin tips
•2 tbsp veggie oil
Dried Cherry Gastrique*

*Or other baking and basting sauce.

03bPorkCherriesbfLOHeat your oven to 400º.

Season the tenderloin with salt and pepper to taste, then dust with a bit of flour to coat.

Heat the oil in a large skillet over medium high heat.

Shake the excess flour off the tenderloin then add to the skillet and sear, turning to lightly brown all sides. Transfer the browned 04bPorkRisottoRicebfLOtenderloin to a baking dish just large enough to hold it. This two quart baker worked a treat for mine.

Spoon the gastrique over the tenderloins, cover tightly with foil, and bake for 30 minutes.

Remove the foil, baste with the pan juices, then return to the oven and bake, uncovered, for 30 minutes, until the pork is nicely done.

Let rest for 15 minutes before serving.

We had ours with green beans and oven baked dried cherry risotto, which just happens to be tomorrow’s post.

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