Pork Tenderloin with Cherry Bourbon Sauce - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Pork Tenderloin with Cherry Bourbon Sauce

 

 

 

 

 

 

Pork Tenderloin w/ Cherry Bourbon Sauce

2 (1 lb) pork tenderloins

RUB:
garlic
rosemary (or other herb)
kosher salt
black pepper
olive oil

SAUCE:
2 T butter
1/4 c. finely diced onions
1/4 c dried cherries
1/4 c balsamic vinegar
1/4 c bourbon
1/8 c honey
2-4 T brown sugar
1/4 c walnuts

Cover tenderloins with garlic-herb rub.  Roast in a 400 degree oven for approximate 25 min (until 140 degree internal temp). Rest for 10 minutes before slicing.

In a saucepan, saute butter & onions until onions are tender.  Add cherries, vinegar, bourbon, honey, and brown sugar.  Simmer 5-10 minutes (or longer...just keep warm until ready to use).

Slice pork into medallions, pour sauce over pork, and sprinkle with walnuts.

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