Pork Tenderloin w/ Cherry Reduction, Sautéed Fennel, and Spinach Chive Toast
½ cup cranberry or blueberry or cherry juice
1 tbsp lime juice
2 tbsp soy sauce
3/4 pound pork tenderloin
Salt and pepper
Mix first 3 ingredients in a bowl and marinade tenderloin for a minimum of 15 minutes. Sprinkle with salt and pepper, then grill pork off heat on BBQ for 10-15 mins. Keep basting with marinade as it cooks. Allow to rest for 5 minutes then serve it sliced widthwise ½” thick.
1/2 pound dark sweet cherries, pitted and chopped (about 1 cup)
1 tsp fresh lime juice
2 tbsp finely chopped red onion
2 tbsp finely chopped fresh coriander
2 tbsp maple syrup
2 tbsp sweet wine (I used rhubarb wine)
Process all ingredients in a food processor and pulse until fine. Transfer to a skillet and bring to a boil on med-high heat, stirring constantly. Reduce to medium and continue stirring as the sauce thickens and reduces by about half the original volume, about 8 minutes. Spoon finished reduction over pork tenderloin to serve.
2 fennel bulbs
Salt and pepper
Chop fennel bulbs by slicing the bulb crosswise starting at one corner and continue to create ¼” thick pieces. Discard the stalk and foliage. Warm olive oil in a skillet on med-high heat. Sautee fennel until slightly soft, about 3-5 minutes. Do not overcook. Season with salt and pepper and serve immediately.
Spinach Chive Toast
Handful of chives
Handful of spinach
Large knob of butter (about ¼ cup)
Dollop of olive oil.
Mix all ingredients in a food processor until butter is completely mixed, and spread on hot toast. Season with salt and pepper to taste.