Sherry Baby

This is only subtly different from the sauce that I like to make with a seared duck breast, but it was just as addictive and really made what could be a bland pork dinner pop.

Note: I would suggest using this sauce over pork chops, rather than a pork tenderloin. It's just that I tend to buy tenderloins because I prefer the texture.

Start by seasoning your pork with salt and a little chopped fresh thyme.

Sear it in a pan with a touch of olive oil, and finish it in a 425º oven* until just pink in the middle, 7-12 minutes, depending on size.

Set aside to rest.

*If doing pork chops, the pan alone should suffice.

Arty Shallots

 Add a bit more olive oil to the pan and start to cook 1 small shallot, medium slice, on medium heat.

Once the shallot has started to soften and almost color, add one clove of garlic, minced, and give that another minute to cook and become aromatic.

Next add 1 tsp of dried thyme (or rosemary if you prefer), 1/2 cup chicken stock, and 1/3 cup dry sherry to the pan.

Stir to pick up any brown bits from the pork and season with a pinch of salt.

Crank the heat to medium high and add 1 1/2 TBSP of cherry preserves.

(You can see the whole chunks of cherry in my pan.)

Stir regularly as the sauce reduces.

Getting there, but not quite ready...

NOW the sauce is ready!

Check one last time for seasoning (it should be sweet from the cherries and a bit aromatic from the sherry) and spoon over your pork.

I served the pork with prosciutto peas for a delicate sweet-yet-saltiness, and a dollop of cauliflower mash to cut the richness.

Enjoy.