Materra | Cunat's Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce

Use a high quality dry red wine from Materra | Cunat in this smoky-sweet pork entrée

Servings: 4

Cook Time: 40 minutes

Source: Recipe and photo courtesy of Materra | Cunat Family Vineyards

INGREDIENTS

1 teaspoon ground coriander

kosher salt and freshly ground black pepper

2 pork tenderloins (about 2 pounds total)

2 tablespoons olive oil

1 large shallot, thinly sliced lengthwise (about 1 cup)

10 sprigs thyme

1 1/4 cups dry red wine

1 tablespoon balsamic vinegar

1 tablespoon sugar

1 (10-ounce) package frozen dark sweet cherries, thawed, halved (about 2 cups)

1 tablespoon cold unsalted butter

DIRECTIONS

Combine coriander, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Rub pork with spice mixture. Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145° F, about 20–25 minutes.

Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.

Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 teaspoons salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine.

Pluck out thyme sprigs, then season with salt and pepper. Slice pork and serve with sauce.

Recipe Courtesy Of

Materra | Cunat Family Vineyards

Materra | Cunat Family Vineyards not only produces exceptional wines from a unique subregion of the Napa Valley, but it also captures the essence of the Oak Knoll District perfectly in liquid form.