Pork Tenderloin with Cherry Sauce

Ingredients

Pork tenderloin

1 (about 1-1.5 pounds)

Olive oil

2 tablespoons

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Cherries

2 cups, pitted and halved (fresh or frozen)

Red wine

1/2 cup (preferably a dry variety)

Dijon mustard

1 tablespoon

Honey

2 tablespoons

Cornstarch

1 tablespoon

Water

2 tablespoons

Instructions

1. Preheat your oven to 400°F (200°C).
2. Season the pork tenderloin generously with salt and black pepper on all sides, ensuring an even coating for maximum flavor.
3. In an oven-safe skillet, heat the olive oil over medium-high heat until it shimmers, signaling that it's ready for searing.
4. Sear the pork tenderloin in the skillet, cooking for about 2 minutes on each side until a golden-brown crust forms, sealing in the juices.
5. Transfer the skillet to the preheated oven and roast the pork tenderloin for 15-20 minutes, or until its internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy.
6. Once cooked, remove the pork tenderloin from the skillet and let it rest for 5 minutes before slicing into medallions. Resting allows the juices to redistribute, resulting in a more succulent bite.
7. In the same skillet, add the halved cherries, red wine, honey, and Dijon mustard. Stir to combine, scraping up any browned bits from the bottom of the skillet for added flavor.
8. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the cherries to soften.
9. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
10. Gradually add the slurry to the cherry mixture, stirring continuously, and cook for an additional 2 minutes until the sauce thickens to a glossy finish.
11. Serve the sliced pork tenderloin drizzled with the cherry sauce, garnished with any remaining cherries if desired.