Paleo Recipes – Cavegirl Cuisine

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Pork Tenderloin with Sweet Cherry Sauce

Pork Tenderloin with Sweet Cherry Sauce

My dad has always loved fruits with meats, and I’m late to the party on this one, but am now sold.  The cherries have been amazing this season and with the saltiness/smokiness of the pork, this is a great marriage of flavors.

Ingredients

  • • 1-2 pork tenderloin(s)
  • • Sea salt & ground pepper
  • • 1 tablespoon walnut oil (or avocado oil)
  • • 2 cups fresh, sweet cherries, pitted
  • • 2 teaspoons red wine vinegar
  • • 2 tablespoons water
  • • 2 tablespoons chicken or veggie broth
  • • 1 tablespoon raw honey
  • • 1/2 teaspoon cinnamon

Directions

  1. Preheat oven to 350 degrees.
  2. Heat a skillet on medium-high heat with 1 tablespoon walnut oil. Season pork tenderloin(s) liberally with salt and pepper. Sear on all sides. Place in a baking dish.
  3. Bake tenderloin(s) until desired doneness. I like mine to be between 160-165 degrees internally.
  4. In the meatime, put remaining ingredients in the sear pan and heat on medium heat, scraping the bits and blending the pork flavors into the sauce. Using a fork or the side of your mixing spoon, "smoosh" the cherries. Bring the heat up and let the mixture come to a boil while continuing to smoosh the cherries. Simmer and let sauce thicken.
  5. Remove the pork tenderloin from the oven and let rest for 10 minutes. Slice and then serve with the cherry sauce over the pork.
  6. Enjoy!

Ingredients

  • 1-2 pork tenderloin(s)
  • Sea salt & ground pepper
  • 1 tablespoon walnut oil (or avocado oil)
  • 2 cups fresh, sweet cherries, pitted
  • 2 teaspoons red wine vinegar
  • 2 tablespoons water
  • 2 tablespoons chicken or veggie broth
  • 1 tablespoon raw honey
  • 1/2 teaspoon cinnamon

Directions

  1. Preheat oven to 350 degrees.
  2. Heat a skillet on medium-high heat with 1 tablespoon walnut oil. Season pork tenderloin(s) liberally with salt and pepper. Sear on all sides. Place in a baking dish.
  3. Bake tenderloin(s) until desired doneness. I like mine to be between 160-165 degrees internally.
  4. In the meatime, put remaining ingredients in the sear pan and heat on medium heat, scraping the bits and blending the pork flavors into the sauce. Using a fork or the side of your mixing spoon, "smoosh" the cherries. Bring the heat up and let the mixture come to a boil while continuing to smoosh the cherries. Simmer and let sauce thicken.
  5. Remove the pork tenderloin from the oven and let rest for 10 minutes. Slice and then serve with the cherry sauce over the pork.
  6. Enjoy!
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