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. 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, 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 blue cheese until ready to eat.
To go along side, I prepared some Basmati rice cooked in salted water.
Pork Tenderloin with Blue Cheese and Dried Cherry Salsa
Amount Per Serving
Calories 616Calories from Fat 369
% Daily Value*
Saturated Fat 9g56%
Vitamin A 605IU12%
Vitamin C 19.7mg24%
* Percent Daily Values are based on a 2000 calorie diet.