Pork tenderloin with blue cheese and dried cherry salsa. I have saved this recipe for the last, I am not kidding, four years. Finally I decided to give it a try. I am glad I did.
Because of the complexity of the original recipe, therefore I had to make a lot of changes to it. First of all I had to simplify it and not to be too overwhelmed. As a result it was great and will definitely prepare this dish again.
Make extra sauce if you can, as it is delicious for lunch with a beef sandwich.
Pork tenderloin is a tender meat however, make sure you trim the fat and the outer film and ligaments. This will insure that every bite is tender and not tough. Also to speed up the marinating process, pick the meat with a fork before adding it to the marinate. The wine and oil will penetrate deeper. Finishing up the cooking process in the oven, most of all not only will keep the juices internally but will finish the cooping process evenly.
If you can prepare more sauce and can be done the night before. Omit the bleu cheese until ready to eat.
To go along side, I prepared some Basmati rice cooked in salted water.
Tonight’s January 6, 2011 dinner:
PORK TENDERLOIN WITH BLUE CHEESE AND DRIED CHERRY SALSA
2 lbs. pork tenderloin
½ cup red wine
½ cup olive oil
1/3 cup crumbled blue cheese
¼ cup julienne red onion
FOR THE SALSA
4 oz. dried tart cherries (if not tart cherries, substitute with dried cranberries)
½ red bell pepper, finely chopped
1 finely chopped shallot
1 portabella mushrooms
2 tablespoons julienne basil.
3 tablespoons sherry vinegar
2 teaspoons julienne basil
1 tablespoon olive oil
Salt and pepper to taste
Trim the fat from the pork tenderloin and cut into 4 servings. Combine red wine, oil, onion and basil and marinate the pork overnight.
The next day, season the pork with salt and pepper. Cook to desired doneness. If cooking more than medium, therefore finish in the oven for 5 minutes.
To prepare the salsa: Heat the oven at 400°. Remove the portabella stem, rub mushroom with olive oil and roast 7-8 minutes or until juicy.
Chop cherries. Combine cherries, red pepper, shallot, basil and blue cheese.
Finely chop the roasted mushroom and add to the bowl. Add oil and vinegar and season with salt and pepper.
Toss gently to mix.
Slice the pork on the bias and spoon the salsa on top and serve.
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