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, I had to make a lot of changes to it. First, I had to simplify it and not be too overwhelmed.
As a result, it was great, and will prepare this dish again.
Make extra sauce if you can, as it is delicious for lunch with a beef sandwich.
Pork tenderloin is tender meat however, make sure you trim the fat and the outer film and ligaments.
This will ensure that every bite is tender and not tough.
If you want 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 will not only 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 blue cheese until ready to eat.
To go alongside, I prepared some Basmati rice cooked in salted water.
If you enjoy this delicious Pork Tenderloin with Blue Cheese and Dried Cherry Salsa recipe, look at my other recipes.
Pork Tenderloin with Blue Cheese and Dried Cherry Salsa
- 2 pounds pork tenderloin
- ½ cup red wine
- ½ cup olive oil
- ⅓ cup blue cheese
- ¼ cup red onion, julienne r
- 4 ounces dried Michigan tart cherries
- ½ red bell pepper, finely chopped
- 1 shallots, finley chopped
- 1 portabella mushrooms
- 2 tablespoons basil, julienne
- 1 tablespoon olive oil
- salt 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, then 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.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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