Pork Tenderloin with Black Cherry, Sherry Vinegar Sauce and Golden Leeks

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Pat the pork tenderloin dry with paper towels and season it all over with the salt and black pepper.

3. 3

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2 to 3 minutes per side until well browned.

4. 4

   Transfer the skillet to the oven and cook the pork tenderloin for 12 to 15 minutes at 220 °C / 425 °F, or until the center reaches 63 °C / 145 °F. Remove it from the oven, transfer to a board, and let it rest for 8 minutes.

5. 5

   While the meat rests, heat the remaining 1 tablespoon olive oil in the same skillet over medium heat. Add the leeks and cook for 5 minutes, stirring, until tender and lightly golden at the edges.

6. 6

   Add the garlic and half of the fresh thyme to the leeks. Cook for 30 seconds, stirring, until fragrant.

7. 7

   Add the black cherries, red wine, sherry vinegar, chicken broth, and honey. Scrape up the browned bits from the pan and cook for 6 to 8 minutes over medium heat, until the sauce reduces and the cherries soften.

8. 8

   Lower the heat and add the butter. Stir until melted and the sauce turns glossy. Adjust with salt and pepper if needed.

9. 9

   Slice the pork tenderloin into thick medallions. Return any resting juices to the skillet and stir them into the sauce.

10. 10

    Serve the golden leeks as a base, arrange the pork medallions on top, and spoon over the black cherry sauce. Finish with the remaining fresh thyme.