Wednesday, April 10, 2019

Black Cherry Balsamic Marinated Pork Tenderloin

Navarro Vineyards Pinot Noir optional
NOTE! On 3/27/20 this recipe was updated - it is a great recipe, but we found a way to make it even better, and cost less!

Here in Nan's Test Kitchen we will work on dozens of recipes each year, most of which will not make it to our Recipe Blog. Once in a while we capture magic - a recipe so good even we swoon. This is one of those, we think this recipe is one of the best we have created...

A food match we espouse often when chatting with you folks in our booth is the wonder of pork paired with fruit. We have mentioned this when talking about a certain ‘mom’, and her favorite product of ours being the Fig Balsamic. She loves to marinate pork with it. Below is a variation on her recipe using our Black Cherry Balsamic.

  • ½ cup Pastamore Black Cherry Balsamic Vinegar
  • 1 cup frozen Dark Sweet Cherries, thawed 
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fennel seeds
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 garlic cloves, peeled
  • 2 pork tenderloins, about 1 lb each

combine the first 7 ingredients in a high-powered blender or food processor. Blend mixture until smooth and pureed, about 30 seconds. Makes about 1 ¼ cups. Reserve small amount of the marinade to drizzle over sliced tenderloins after cooking and prior to serving.

Trim pork tenderloins of any excess fat or silver skin. Place pork in a resealable plastic bag. Pour remaining marinade over the tenderloins. Seal and make sure the meat is coated. Refrigerate 2-6 hours - we suggest over nite. Remove pork from the refrigerator 30-45 minutes before grilling.

Prepare grill* on medium-high heat. Remove the tenderloins from the bag and place in the center of the grill. Discard bag with marinade. Cover and cook for 12-15 minutes, turning every 3-4 minutes, until the tenderloin reaches an internal temperature of 140-145 degrees F using an instant-read thermometer. Let pork rest 10 minutes before slicing. Serve with reserved marinade.

* Note: You can also roast the tenderloins in a 400-degree oven for about 30 minutes. Grilling is preferred for the char/browning.

Serves 6 to 8.

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