Imagine a dish that transforms an ordinary pork loin into a culinary masterpiece that's both elegant and irresistibly delicious. This Cherry Sauced Pork Loin is not just a meal – it's a flavor explosion that combines the rich, tender meat with a luxurious sweet-tangy cherry sauce that will make your taste buds dance with joy. Whether you're looking to impress your family or host an unforgettable dinner party, this recipe is your ticket to becoming a kitchen superstar!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork loin
- 1 cup cherries, pitted
- 1/4 cup balsamic vinegar
- 1/4 cup brown sugar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Remove the pork loin from refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the meat dry with paper towels to ensure proper browning.
- Season the pork loin generously with salt and freshly ground black pepper on all sides, ensuring even coverage.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the pork loin in the skillet and sear for 3-4 minutes on each side until a golden-brown crust forms.
- In a separate saucepan, combine pitted cherries, balsamic vinegar, and brown sugar. Simmer over medium heat, stirring occasionally, until the cherries break down and the sauce thickens to a syrupy consistency, approximately 10-12 minutes.
- Preheat the oven to 375°F (190°C). Transfer the seared pork loin skillet directly into the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove the pork loin from the oven and let it rest for 10 minutes, which allows the juices to redistribute and ensures a moist result.
- Slice the pork loin against the grain into 1/2-inch thick medallions and generously drizzle the warm cherry sauce over the top.
- Serve immediately, garnishing with fresh herbs like thyme or parsley if desired, and pair with roasted vegetables or a light salad.
Tips
- Temperature is Key: Always let your pork loin rest at room temperature for 30 minutes before cooking to ensure even cooking and maximum tenderness.
- Searing Secrets: Get a perfect golden-brown crust by using a hot skillet and patting the meat completely dry before seasoning.
- Sauce Perfection: For an extra depth of flavor, consider adding a splash of red wine or a pinch of cinnamon to your cherry sauce.
- Doneness Check: Use a meat thermometer to ensure your pork reaches the perfect 145°F internal temperature – this guarantees juicy, perfectly cooked meat every time.
- Resting Matters: Never skip the 10-minute resting period after cooking. This allows the juices to redistribute, keeping your pork loin incredibly moist and tender.
- Garnish Upgrade: Fresh herbs like thyme or parsley not only add a pop of color but also bring a fresh, aromatic element to the dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 35g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 95mg
