This is a yummy sauce that I served over roasted pork tenderloin for dinner one night this week. It's delicious and slightly sweet with a little kick.
- 1 pork tenderloin
- 2 tbsp fresh (or 2 tsp dried) herbs, chopped (I used a combination of rosemary, thyme and sage)
- Sea salt
- Freshly ground black pepper
- 3 tbsp butter
Brandied Cherry-Chipotle Sauce:
- 1/2 c brandy
- 1/4 c cherry preserves
- 1/2 tsp chipotle pepper in adobo sauce, finely minced
- 1 tsp adobo sauce, or to taste
Preheat oven to 400 degrees.
Season the pork tenderloin on both sides with the fresh herbs, salt and pepper. Melt the butter in a large, oven-proof skillet over medium-high heat. Sear the tenderloin on all sides. Transfer the skillet to the oven and roast until a thermometer reads 140 degrees, about 25 minutes (depending on the size of your tenderloin). Turn the tenderloin over once halfway through cooking. Remove the pork from the oven and wrap it in tin foil. Allow it to rest for 15 minutes. Reserve the pan drippings.
Meanwhile, make the sauce. Place the hot skillet along with the pan drippings back on the stove top and heat over medium heat. Deglaze the pan with brandy, scraping up the brown bits from the bottom. Stir in the cherry preserves and mash any pieces of cherry. Add the chipotle peppers and adobo sauce. Continue to cook until the sauce thickens.
Slice the tenderloin into medallions and pour the sauce on top.