Pork Tenderloin with Black Cherry and Sherry Vinegar Sauce, Creamy Buckwheat, and Grilled Radicchio

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Season the pork tenderloin with 5 g of the salt, the black pepper, and half of the fresh thyme.

3. 3

   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides for 4 to 5 minutes until well browned.

4. 4

   Transfer the skillet to the oven and roast the pork at 200 °C / 400 °F for 12 to 15 minutes, or until it reaches an internal temperature of 63 °C / 145 °F. Remove from the oven, transfer the pork to a board, add 10 g of butter on top, and let it rest for 8 minutes.

5. 5

   While the pork cooks, heat 1/2 tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion with 1 g of salt and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds.

6. 6

   Add the buckwheat groats to the saucepan and toast for 1 minute, stirring. Pour in the chicken broth, bring to a boil, lower the heat, and cook covered for 15 to 18 minutes until tender.

7. 7

   Once the buckwheat is ready, add the heavy cream and 10 g of butter. Stir until creamy and adjust salt if needed. Keep warm.

8. 8

   For the sauce, place the same pork skillet over medium heat. Add the black cherries, red wine, sherry vinegar, honey, Dijon mustard, and the remaining thyme. Cook for 6 to 8 minutes, scraping up the browned bits, until the cherries soften and the sauce turns glossy and lightly thickened.

9. 9

   Heat a grill pan or wide skillet over medium-high heat with the remaining 1/2 tablespoon of olive oil. Cook the radicchio for 2 to 3 minutes per side until lightly charred and just tender. Season with the remaining salt.

10. 10

    Slice the pork tenderloin into medallions. Serve over a bed of creamy buckwheat, spoon the black cherry sauce over the pork, and add the grilled radicchio on the side.