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Pork Tenderloin with Wine Sauce

This recipe is adapted from one made by epicurious, and it is so, so delicious! The tenderloin gets seared to golden-brown perfection, then is cooked in a heavenly red wine sauce. The sauce has thyme in it, and I'm lucky to grown thyme in my garden! When you're making this dish, your house will smell like the best combination of grilled meat, wine, and cherries. This is a super great family meal: everyone in my family eats it, it reheats really well the next day, and most of all, it's easy to make! 


  • 1 small pork tenderloin

  • 1/4 teaspoon freshly ground black pepper

  • 2 teaspoon kosher salt

  • 1 teaspoon ground coriander seed

  • 2 tablespoons olive oil (for cooking with)

  • 1 small finely chopped shallot

  • 1/4 red wine 

  • 1/2 tablespoon balsamic vinegar

  • 1/2 tablespoon cold butter, cubed

  • 1/2 tablespoon granulated sugar

  • 5 sprigs fresh thyme

  • 1 cup frozen and thawed cherries, pitted


  1. Mix together the salt, pepper, and coriander seed. This will be your dry rub for the tenderloin.

  2. Trim off the excess fat on the tenderloin. If your tenderloin is too big for your pan, you can it to size. Rub the spice mixture on every surface of the tenderloin. 

  3. In a large saute pan over medium-high heat, add 1-2 tablespoon of olive oil, or enough to coat the pan. Add in the tenderloin and sear on all sides until the internal temperature reaches 145 degrees Fahrenheit, or about 63 degrees Celsius. This will take about 20-30 minutes, depending on the size of your tenderloin.

  4. Once the tenderloin is cooked, remove from the pan and add an additional tablespoon of olive oil. Add in the chopped shallot and thyme. Cook for a few minutes until fragrant. Add in the red wine, balsamic vinegar, and sugar. Don't forget to scrape up all the fond (a.k.a. flavor) off the bottom of the pan!

  5. Lower heat to medium and let cook for five minutes. Add in the butter and cherries. Cook for five more minutes until everything is nice and warm.

  6. Slice the tenderloin into slices, then add them to the pan. Cook for a few minutes until all the flavors are incorporated.

  7. Serve over rice and enjoy! 


Teaspoons and Tablespoons

You may have noticed a lot of half tablespoons in this recipe. I happen to have a half tablespoon measure, but not everyone does! Here's a tip for anyone who doesn't have a half tablespoon measure: if three teaspoon are equal to one tablespoon, then 1 1/2 teaspoon is 1/2 tablespoon. 

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