Coffee Crusted Pork Tenderloin with Cherry Red Wine Sauce is a divine flavor combination of bitter and sweet!
Cherries for Days
Not that long ago I found myself with pounds of fresh cherries. What to do with all of them? Pies, jam, ice cream, smoothies, cherries by the handful. While brainstorming about what else I could do, I had a brilliant idea! Dark cherry wine sauce with some kind of pork. Pork tenderloin seemed the best choice. The sauce would be slightly sweet, so a savory crust for the pork would be perfect. I’ve made coffee crusted pork tenderloin before and loved it.
Pork tenderloin is a fairly inexpensive cut of meat and the addition of the sauce makes it spectacular. The sweetness from the cherries compliments the bitterness from the coffee beautifully. However, there are a few tips to getting a pork tenderloin cooked perfectly.
Coffee Crusted Pork Tenderloin with Cherry Red Wine Sauce
Meat is one thing that I consistently cook well. I’ve watched enough Food Network and read enough cookbooks to have picked up some tricks.
- Remove the silver skin from the tenderloin. This is super important. It is a tough, connective tissue that becomes even tougher and fibrous. You can forget about chewing it.
- Give it some time to marinate. A lot of meats benefit from a bit of time. The coffee and balsamic vinegar keep the roast moist and tender while giving it a rich flavor.
- I always sear my pork tenderloin for a couple minutes on each side in a hot pan before putting it in the oven to continue cooking.
- Check the temperature. No one wants to eat undercooked or overcooked meat.
- Always let the meat sit before cutting. It’s vital in keeping those juices in.
This is a pork recipe you will find yourself coming back to again and again. It’s perfect for family or guests. If you don’t have cherries, blackberries also work well for the sauce, but the pork is good, even on its own!
Happy Gluten Free Eating!