A little curious

My trip the grocery store yielded one pork loin, and nothing else.  Nothing inspired me on that trip to the store, so my well-stocked pantry would have to spark my dinner inspiration.  Inspiration came in the form of cherries.  Brandied cherries.  Could I make these sweet treats savory?  I was curious, so i gave it a shot.

The answer was a clear YES!  Sweet or savory, this versatile little fruit is a helpful and inspirational staple in my pantry.

Brandied Cherry Pork Loin

  • img_73281 pork loin, sprinkled with salt & pepper
  • 2 Tbsp canola oil
  • 1 red onion, sliced in 1/2 inch slices
  • 2 Tbsp rosemary
  • 1 c brandied cherries (pitted)
  • 1/2 c brandied cherry juice
  • 1/2 c red wine
  • 1 tsp salt

Preheat the oven to 350 degrees.  In a dutch oven or heavy bottomed oven proof pot, bring the oil up to temperature.  Put the pork loin in and sear to lightly brown on all sides.  Remove from the pot and then add the onions, rosemary, cherries, and salt and stir to combine.  Next, deglaze the pot with the brandy juice and red wine, scraping the bits of the bottom of the pan.  Nestle the pork loin back in the pot, and put in the oven for 35 minutes.

Remove the pot from the oven, and put the pork loin on a cutting board to rest.  Cover with foil to keep warm.  On the stove top, over high heat, reduce the cooking liquids by half (about 5-10 minutes).

Slice the pork loin into rounds, and serve over wild rice with onion & cherry jus.


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