Spice Rubbed Pork Tenderloin with a Tart Cherry Chutney
Serves 4
Cook time: 50 minutes
Inspired by this recipe.
Ingredients
2 teaspoons ground coriander
Salt and pepper, to taste
2 x 2lbs pork tenderloin
2 tablespoons of olive oil
1 shallot thinly sliced
12 springs of thyme
1 1/4 cups red wine
1 tablespoon of raspberry or balsamic vinegar
1 tablespoon of sugar
2 cups pitted tart cherries (fresh, canned, or frozen)
1 tablespoon of butter
Directions
- Create the rub by adding the coriander, salt, and pepper to a small bowl. Rub the spice mixture evenly around the pork.
- Heat oil in a 12” skillet over medium heat until hot (but not smoking). Cook pork, turning occasionally, until the meat is browned on all sides, approximately 20-25 minutes.
- Transfer pork to a cutting board. let rest for at least 10 minutes.
- Cook the shallot and thyme in the same pan that you cooked the pork in, stirring, until soft and lightly golden and aromatic, approximately 2 minutes.
- Make the Chutney:
- Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits. Stir frequently. Continue simmering and stirring until the liquid has reduced by half, approximately 5 minutes.
- Stir in sweet cherries, ¾ tsp of salt and cook for 1 more minute.
- Remove from heat, add butter. Swirl the pan to combine.
- Remove thyme sprigs, and season with salt and pepper to your taste.
- Slice the cooked pork about ¼” to ½” thick, serve with sauce ladled on top, paired with a glass of 2020 Solvero Pinot Noir.
We encourage you to try this recipe and wine pairing at home and let us know how it goes. While you’re at it, let us know of your other favourite Solvero wine and food pairings. We love it when you tag us in your Solvero wine and food pairings creations on social media too.
Cheers and enjoy!
Wine Club
