|Navarro Vineyards Pinot Noir optional|
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.