Tart cherries and Pinot Noir combine to make a deliciously rich sauce. Add gourmet mushrooms and a lean pork tenderloin for a healthy but luxurious dinner.
Prepare the Tenderloin
Preheat oven to 350. Pat loin dry, trim any fat and season with salt and pepper. To make rub, mix flour, thyme, fennel, ginger, and mustard on a large plate with a spoon. Set aside 2 tablespoons of rub mixture. Place tenderloin on plate and rub mixture over tenderloin.
In a large, oven-proof pan heat olive oil on medium high heat. When hot, add tenderloin and sear until brown on all sides. Transfer to oven to finish cooking, 10-12 minutes more, or until meat reaches an internal temperature of 142 degrees. Remove pan from oven and transfer tenderloin to platter, cover to keep warm.
Sauté the Mushrooms
In a medium size pan, add butter and sauté mushrooms, season with salt and pepper. Set aside.
Cherry Pinot Noir Sauce
Place the pan you cooked the pork in over high heat. Add wine, chicken stock, honey, and balsamic vinegar. Whisk in the reserved flour mixture, scraping the bottom of the pan. Add dried cherries and continue to cook until sauce has thickened, can add a pat of butter also to smooth sauce, about 10 minutes.
To serve, cut tenderloin on the diagonal into 1/4-inch thick slices, fan out on platter or individual plates. Add sautéed mushrooms on top of meat, then pour sauce over pork tenderloin and mushrooms.
Don's pairing suggestions
2014 Ferrari-Carano Sky High Ranch Pinot Noir
The largest, noncontiguous appellation with the smallest area suitable for growing grapes, Mendocino Ridge is known as “Islands in the Sky.” 2014 was another drought year for California, though there were some rains in February foll...
2014 Ferrari-Carano Pinot Noir AV
2014 was another drought year for California. We did have some rains in February followed by a warm spring which led to early bud break. A moderate growing season all year with warm days and cool nights led to an early harvest befor...