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For an inexpensive yet an elegant meal, pork tenderloin is hard to beat.
Hi, I’m Chef Jason Hill and today, I am going to share a pork tenderloin recipe with you that is topped with this Zinfandel, bing cherry, onion and warm compote.
This recipe has just a few ingredients and it’s perfect for a dinner party or a weeknight meal. I just have over two and a half pounds of boneless pork loin and it has some fat on here that we’re going to have to remove. You just kind of feel with your hands, you can feel the dense tissue. Go up underneath that and just slowly cut away.
To season the tenderloin, all we need is a little bit of extra virgin olive oil and some salt and pepper. We’re just going to drizzle a little bit of olive oil onto the tenderloin on all sides. Next, you can choose sea salt from the heavens, and finally hit it with some fresh cracked pepper. I’m going to put this in a preheated sauté pan. Stir it up.
After the pan’s been preheating for about a minute, I’m going to drizzle a little bit of olive oil in there and coat the pan and then we’re going to add the tenderloin. I’m going to check it after about three minutes. It’s staring to brown. I’m going to go ahead and turn it. This is going to sit on here for another three minutes and then it’s going to go into a preheated oven at 375 degrees. All sides are brown. Before we put this into the oven, here’s the tip. Put three onion rings in there, and set your tenderloin back on there. That’s going to keep one side from overcooking than the other.
Alright, into the oven and I’m serving this with these awesome roasted potatoes. You can go to my video on this if you want the recipe.
After the tenderloin has been in the oven for 10 minutes, I’m going to check it with my meat thermometer. I don’t want to go over 150 degrees Fahrenheit. The internal temperature is 150 degrees Fahrenheit. We’re going to set this to the side.
While the pork tenderloin is resting, let’s take the time to make the warm compote. You’ll need a little bit of salt and pepper, tablespoon of honey, teaspoon of butter, half a cup of dried bing cherries, and a splash of Zinfandel.
I got my sauce pan pre-heated on low to melt down the butter. And add our onions, stir them around, followed by the cherries, next, tablespoon of honey. We’re going to set this on low and cover it for five minutes.
Alright, after five minutes, the cherries and the onion have caramelized down, and we’re going to add a quarter cup of Zinfandel. Now I’m going to cover and let this cook down for about another five, maybe ten minutes.
Alright, we’ve reduced the wine. Now we just going to hit it a little bit of sea salt, a quarter teaspoon at the most, and a little bit of fresh cracked pepper. Cut your medallions about a half inch thick. You can serve it two to four per serving. But that all depends on who’s eating.
I hope you enjoy this recipe. Now here’s my favorite part of the video—eating. Thanks for watching.