Makes 4 servings. Difficulty
1/3 cup dried dark cherries 1/4 cup port wine One 1.5 pound pork tenderloin Salt and freshly ground black pepper 1 Tablespoon olive oil 3 cups apple cider 1 bay leaf 4 small baking apples, peeled, cored and halved 1/4 cup unsalted butter, cut into pieces
In a small bowl, combine dried cherries and port wine. Let macerate for at least 1 hour.
In a saucepan, combine bay leaf and apple cider; bring to a boil. Add apples and simmer for 5 minutes or until apples are heated through, but not mushy. Remove pan from heat.
Preheat oven to 425°F.
Season pork tenderloin on all sides with salt and freshly ground black pepper.
In a large oven-safe pan, heat olive oil over medium-high heat. When hot, add pork tenderloin and brown on all sides.
Add cider and apple mixture to pork tenderloin and transfer pan to oven. Bake for about 20 minutes or until internal temperature of the pork registers 160°F.
Remove tenderloin to a carving board and tent with foil.
Remove apples and set them aside in a bowl; tent with foil to keep warm.
Place pan over medium high heat and add cherries and port mixture. Reduce mixture by half, stirring occasionally.
Just before serving whisk in butter until sauce is nice and creamy. Adjust the seasonings to taste with salt and freshly ground black pepper.
To serve, slice pork on the diagonal, into 1/2" pieces. Place 2-3 slices on a plate along with 2 apple halves. Top with sauce and serve.