A delicious and easy way to Make Pan cherry sauce

Hello, this is Chef John from food wishes.com with cocoa cherry pork. Not very often am I inspired by a candy to make a savory dish, but I was inspired by these chocolate covered candy cordial things. I don’t even know what they’re called, queen end cherries. Is that it I wanted to try a savory cocoa rub pork tenderloin and then serve it with a cherry sauce. And did it work Oh yeah, it worked. So I’m gonna measure into a bowl, some ancho chili powder, some cummin, some black pepper, some chipotle pepper, and then the star unsweetened cocoa powder. By the way, check me out cooking in my T-shirt. Look at the guns on that guy. Alright, so our dry rub is done. Notice there’s no salt in there. I’ll explain that in a minute. I’m gonna take one pork tenderloin. Those are about a pound and a quarter pound, and a third pound and a half if you get a big one.

All right, I took off the silver skin. We’ve done that in like a million demos. Now I like to salt the meat first and then put a dry rub on. I’m always nervous that it’s not gonna have enough salt on it if I just put the salt in the dry rub. So I’d rather generously salt first and then and then coat with our dry rub. By the way, the dry rub ingredient amounts you’re gonna see on food wishes is enough for like two or three of these pork tenderloins. So I didn’t use it all, but you wanna coat it generously. Once it’s coated, we’re gonna go over to the stove. I’m gonna heat my skillet on medium high heat. When the oil’s hot, I’m gonna turn it down to medium and we’re not gonna sear this very long. I don’t wanna blacken or burn that cocoa crust.

So it’s a relatively gentle sear and it’s only about a minute per side. And I know you know it’s round. It really doesn’t have sides, but I turned it like three times and once each surface was seared, I was ready for the oven. I’m gonna take it out. I’m gonna put it in a baking dish. I’m gonna put it in a 375 degree oven for about 20 minutes. In the meantime, I’m gonna make my cherry sauce, which was incredibly easy. Black cherry preserves, plain white distilled vinegar in a pinch of oregano. I’m gonna take my kinky whisk and stir that up. Bring it to a simmer over medium heat. Once it comes to a boil, I’m gonna let it cook for about 30 seconds and I’m simply gonna turn it off. Of course, you’re gonna taste and adjust with salt and pepper as needed, but remember, you have a very full flavored, highly spiced crust on the pork, so be careful.

Now that looks really thin right there, but it is thin when it’s super hot. As that sits a little bit, it will thicken up a little. You’ll see it’ll be perfect. Alright, my pork came out. Internal temperature about one 40 ish. Alright, I’m gonna transfer the pork to a cutting board so it’s not sitting in that hot pan. We’re gonna let it rest at least 10 minutes. I’m gonna spoon my delicious cherry sauce onto the plates. I’m gonna cut some nice slices of that juicy, well-rested pork. I’m gonna place my pork slices over the sauce. And then it was time to see if my wacky idea inspired by a chocolate candy was gonna work and man, did it work. Look at that. And like I said, you can’t be scared. That meat’s a little pink. It’s supposed to be, you want juicy, flavorful pork. You don’t want dry gray meat. Raise your hand if you like dry gray meat. All right, put your hands down. All you people that had your hands up, we need to talk. So there you go. A cocoa rubbed pork tenderloin on a cherry sauce. I thought it was super good kind of sexy. This would be a great date night Cooking for the loved one menu item, right I think this would go over very well, and as you saw, really, really not a complicated recipe. So go to food wishes.com to get all the ingredient amounts as usual. And as always, enjoy.

Pan cherry sauce is a delicious and easy way to add some sweetness and flavor to your dishes, such as pork, duck, chicken, or even desserts. It is made with fresh or frozen cherries, thyme, and tawny red port, which is a type of fortified wine that has a rich and fruity taste. Here is how to make pan cherry sauce and what are some tips and variations for this recipe.

Cherry Sauce Ingredients

To make pan cherry sauce, you will need the following ingredients:

• 2 cups of fresh or frozen pitted cherries

• 1/4 cup of tawny red port

• 2 tablespoons of sugar

• 2 teaspoons of cornstarch

• 2 tablespoons of water

• 2 tablespoons of butter

• 2 teaspoons of fresh thyme leaves

• A pinch of salt


To make pan cherry sauce, follow these steps:

• In a small saucepan over medium-high heat, bring the cherries, port, and sugar to a boil. Reduce the heat and simmer until the cherries are soft and the liquid is slightly reduced, about 15 minutes.

• In a small bowl, whisk together the cornstarch and water until smooth. Stir this mixture into the cherry sauce and cook until the sauce is thickened, about 2 minutes.

• Stir in the butter, thyme, and salt until the butter is melted and the sauce is glossy.

• Enjoy your pan cherry sauce with your favorite dish or store it in an airtight container in the refrigerator for up to a week.

Tips and Variations On RECIPE

• You can use any type of cherries for this recipe, such as sweet, sour, or dark cherries. If you use frozen cherries, you don’t need to thaw them before cooking. If you use fresh cherries, you can pit them with a cherry pitter or a knife.

• You can use any type of port for this recipe, such as ruby, white, or vintage port. However, tawny port is recommended because it has a mellow and nutty flavor that goes well with cherries and thyme.

• You can adjust the sweetness and thickness of the sauce to your liking by adding more or less sugar and cornstarch. You can also add some lemon juice or vinegar to balance the sweetness with some acidity.

• You can experiment with different herbs and spices to flavor the sauce, such as rosemary, sage, cinnamon, or nutmeg. You can also add some vanilla extract or almond extract to enhance the flavor and aroma of the sauce.

• You can serve the pan cherry sauce with various dishes, such as grilled or roasted meats, pancakes, waffles, ice cream, or cheesecake.


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