Friday, February 25, 2011

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.


3 comments:

Jennifer said...

Have you ever made a goose, and if so, may I pick your brain? I'm planning a sage and garlic stuffing, but beyond that have no idea if there are tricks to making a tasty bird. (I will, however, be saving the drippings for goose fat potatoes at some later date...that's a must.)

RocknRollGourmet said...

Sadly I have never made goose, but would be curious to try it since the goose seems to have been overshadowed by the leaner turkey.

My understanding is that goose is especially fatty, so not only should you remove as much cavity fat as possible (and render to cook with) but also make sure to prick the underside of the breasts so it can drain a bit.
Good luck!! Sage and garlic sound like a perfect pairing for goose.

Jennifer said...

That is tremendously useful to know. :)