Pork with dried cherries and red wine

6 servings

60 minutes

Pork with dried cherries and red wine is an exquisite dish of French cuisine that embodies the harmony of meaty and fruity tones. Its roots trace back to gastronomic traditions where a delicate balance of sweetness, acidity, and spice creates a rich palette of flavors. Fresh pork rubbed with aromatic spices gains depth through slow cooking with shallots. The wine not only enhances the meat flavor but also softens the texture, while dried cherries add subtle tartness and sweetness. Rosemary brings in refined herbal notes, enhancing the complexity of the aroma. This dish pairs perfectly with a glass of red wine and will be the centerpiece of a celebration or cozy family dinner, offering a sense of gastronomic luxury and French charm.

Energy value per serving

• Calories: 532.3
• Proteins: 34.1g
• Fats: 18.7g
• Carbohydrates: 44.4g

Ingredients

• Dill seeds: 2 tsp
• Salt: 2 tsp
• Black peppercorns: 0.5 tsp
• Pork tenderloin: 1 kg
• Shallots: 7 pc
• Olive oil: 2 tbsp
• Red dry wine: 2.5 glass
• Dried cherries: 1 glass
• Sugar: 0.5 glass
• Fresh rosemary: 2 pc

Cooking steps

1. Mix ground dill seeds, salt, crushed black pepper, and rub this mixture onto the meat (2 pieces of pork tenderloin, 500 g each).

   Required ingredients:

   • Dill seeds: 2 teaspoons
   • Salt: 2 teaspoons
   • Black peppercorns: 0.5 teaspoon
   • Pork tenderloin: 1 kg

2. Cut the shallots lengthwise in half. Heat oil in a large heavy skillet and add the meat with the onions. Cook over medium heat for about 30-35 minutes, until the meat's internal temperature (in the thickest part) reaches 65-70 degrees. Use a kitchen thermometer to check the meat's doneness.

   Required ingredients:

   • Shallots: 7 pieces
   • Olive oil: 2 tablespoons

3. Transfer the cooked meat to a cutting board, cover with foil, and let it cool at room temperature.

4. While the pork cools, pour wine into the pan with the remaining onion and bring to a boil, stirring actively. After boiling, wait 1 minute, then transfer everything to a two-liter pot with a thick bottom.

   Required ingredients:

   • Red dry wine: 2.5 glasss

5. Add dried cherries, sugar, and 2 sprigs of rosemary to the pot, bring to a boil again, and continue to cook for 15-20 minutes. When the liquid reduces to 2 cups, remove the pot from heat, remove the rosemary, and blend the mixture coarsely with a food processor.

   Required ingredients:

   • Dried cherries: 1 glass
   • Sugar: 0.5 glass
   • Fresh rosemary: 2 pieces

6. Slice the chilled meat and serve it with hot cherry-wine sauce.