Summer fruits have a photographic beauty all their own with a little natural light and no touch ups. Pork and fruit work so well together. This is an edible endeavor of sweet and tangy on multiple levels. Summer cherries with a bite from the skins, honey smooth bourbon, Vidalia onions, and one of my new favorite tasty additions, violet balsamic vinegar. It has a deep rich color like a bold red wine.
Honey Bourbon along with powdered sugar takes on this cinnamon sweet fragrance which is an amazing topping on moist tenderloin!
Now let's talk caramelized onions. Oil, onions, salt, pepper, some vinegar, and if you're in my kitchen, alcohol of some type :) Sauteing onions...a simple task, right? Achieving the perfect shade of brown not burnt takes a little more talent or at least the right technique.
I was watching Joanne Weir on the Create Channel. She was teaching her student on the show how to caramelize onions. The full instructions are illustrated below in the recipe directions. The key is heating the pan and oil over medium heat, adding the onions, then turning the burner down to medium and cooking them covered for 15 minutes. Remove the lid, stir and continue cooking for about 20 minutes uncovered.
I'm excited to report that it works and I will follow this method from now on.
You could bring this fantastic feast into fall by using frozen cherries. What a beautiful presentation for your holiday table. Aaahh must be these cooler nights that are making me think ahead to November and December. Oh, but I need to stop rushing it...we'll be there before I'm ready :) Whatever season you decide to give this one a try get in touch and let me know how you liked it!
Ingredients For Pork Tenderloin
1 - 1 pound pork tenderloin
1 tablespoon hazelnut oil (you can also use olive, grapeseed or another flavored oil, just not sesame)
1 teaspoon red pepper flakes
1 teaspoon fresh ginger
8 sprigs of fresh oregano, unchopped (I used hot and spicy. Greek or Italian would also work)
2 cups fresh pineapple sage, unchopped
2 cups fresh orange citrus mint, unchopped
1/2 cup lemon verbena unchopped
Ingredients for cherry sauce
1 1/2 cups fresh sweet cherries, pitted
2 tablespoons powdered sugar
1/4 cup honey bourbon
1/2 pinch salt
1/2 cup water
Ingredients For Onions
2 tablespoons olive oil
1 large Vidalia or sweet onion, cut in half and then sliced in 1/4 inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 cup plain vodka
1 tablespoon violet balsamic vinegar (you can use another dark flavored or regular balsamic. I just love he floral notes in this one with the cherries)
Directions For Pork Tenderloin
Place pork and the rest of the ingredients into a Ziploc bag. Massage to distribute everything completely. Refrigerate and marinate for 4 to 5 hours, if possible. You can do it for less but the longer you let it sit the more the flavors will enhance the pork.
Heat oven to 375 degrees. Place pork and marinade into a baking dish. Cover and bake for 20 to 30 minutes or to your desired doneness. Remove from oven and let it rest for 10 minutes.
Directions For Cherry Sauce
Add all ingredients into a medium sauce pan. Bring to a boil for 2 minutes, stirring so it doesn't stick. Then turn the heat down to medium low and continue cooking until it thickens but is still saucy enough to drizzle, about 20 to 30 minutes. Serve over pork.
Directions For Onions
Heat skillet over medium high heat. Toss onions in and sprinkle with salt and pepper. Turn heat down to medium low, cover, and cook for 15 minutes. This steams the onions and allows them to cook in the middle. Uncover the pan and stir the onions. Pour in vodka and allow it to evaporate for 1 to 2 minutes. Then blend in balsamic and continue cooking for about another 20 minutes until the onions are brown and caramelized.
Plating It All Together
Arrange onions onto a platter. Slice pork and layer over onions. Spoon cherry sauce down the middle, allowing it to drape over the sides. Serve with a delicious glass of Pinot Noir. Enjoy!
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