Pork Tenderloin with Sour Cherries and Potato Cream

Name: Pork Tenderloin with Sour Cherries and Potato Cream
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: Pork filet 0.66 lb; White wine 2.7 oz; Black cherries in syrup (16 sour cherries and their syrup) 0.6 cup; Water 2 tbsp; Sage 8 leaves; Rosemary 2 sprigs; Thyme 1 sprig; Garlic 1 clove; Extra virgin olive oil to taste; Salt herb-flavored to taste; Potatoes 0.6 lb; Whole milk 0.42 cup; Fine salt to taste; Black pepper to taste

360

Calories per serving

Energy Kcal 360
Carbohydrates g 21.7
of which sugars g 10.6
Protein g 25.4
Fats g 17.7
of which saturated fat g 6.44
Fiber g 2.7
Cholesterol mg 70
Sodium mg 574

Gluten Free

Difficulty: Average
Prep time: 25 min
Cook time: 45 min
Serving: 4
Cost: Average

PRESENTATION

Pork Tenderloin with Sour Cherries and Potato Cream is an intentionally unusual combination — and that's the whole point. Tender bites of pork cook down with sage and amarene sciroppate, the syruped sour cherries releasing their sweet-tart depth into the pan alongside the pork juices to build a rich, glossy reduction that lands somewhere unexpected: savory and a little indulgent, with a brightness that keeps every bite in balance. It's the kind of pork tenderloin with sour cherry sauce that earns its place at a dinner party table, where the unfamiliar pairing is exactly what draws people in.

The soft, velvety potato cream underneath pulls everything together, giving the cherry pan sauce somewhere to settle and rounding out the contrast between fruit and meat. Without it, the dish would feel unmoored — the cream adds body and a quiet richness that lets the bolder flavors do their work. The result is genuinely complementary rather than merely surprising, which is what makes this a showstopper worth returning to whenever you want to impress without relying on anything predictable.

INGREDIENTS

360

Calories per serving

Pork filet 0.66 lb (300 g)

White wine 2.7 oz (80 g)

Black cherries in syrup 0.6 cup (150 g) - (16 sour cherries and their syrup)

Water 2 tbsp (30 g)

Sage 8 leaves

Rosemary 2 sprigs

Thyme 1 sprig

Garlic 1 clove

Extra virgin olive oil to taste

Salt to taste - herb-flavored

For the Potato Cream: Potatoes 0.6 lb (280 g); Whole milk 0.42 cup (100 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pork Tenderloin with Sour Cherries and Potato Cream

To prepare the pork tenderloin with sour cherries and potato cream, you can start with the latter. Wash and boil a potato 1; as soon as it comes to a boil, let it cook for 30 to 50 minutes depending on the size: remember to test with a fork, when the tines easily pierce to the center, it will be ready. When ready, peel it while hot and mash it 2. Then you can add the milk 3,

salt and pepper 4, and mix with a spoon 5. To make the cream even more velvety, you can blend everything with an immersion blender 6.

While the potatoes are cooking, you can already start with the pork tenderloin. Calculate the times well so you can plate both the meat and the potato cream hot: remove excess fat and tissues 7, cut into 4 pieces roughly 2.5 inches each 8. Then place two sage leaves on each tenderloin 9

and tie with kitchen twine 10. Move on to cooking: put a saucepan on the heat and warm a drizzle of oil, the clove of garlic in its skin, and the thyme and rosemary sprigs 11. As soon as the base is well heated, place the meat fillets. Once they have a nice color, about 1 minute later, turn the pieces to the other side using tongs 12 so as not to pierce the meat. Cook for the same amount of time.

Salt 13, deglaze with white wine 14, let the alcohol evaporate, and then close with the lid 15.

After about 3-4 minutes of cooking, during which the meat will have softened, becoming juicy and pink, you can remove the lid and take out the garlic and aromatic herbs 16. Then pour in the sour cherries with their syrup 17, the water 18.

Continue cooking for another 7-8 minutes 19; as soon as the fillets are ready, place them on a plate and cover them, just for the time needed to prepare the plating. Distribute a spoonful of potato cream on the bottom of the plates, place two pieces of meat on each side along with the sour cherries. Garnish with a bit of cooking reduction, and your pork tenderloin with sour cherries and potato cream is ready to be served 21!