Roasted pork tenderloin with Bing cherries from The Vineyard Kitchen: Menus Inspired by the Seasons by Maria Helm Sinskey

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Notes about this recipe

  • Eat Your Books

    Pork needs to marinate overnight. See recipe for variation.

  • anya_sf on June 15, 2021

    I made the variation with grilled pork and sauteed cherries. Grilled 15 minutes, the pork was juicy and delicious. The cherry sauce was a bit sweet after simmering, so I added another tablespoon of vinegar, which improved it somewhat; what really helped was stirring in the meat juices after the pork had rested. The sauce went well with the pork, but there was much more than needed. The suggested accompaniments of couscous and spinach went well with it.

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