Take your pork to a new level of sophistication without the fuss. This recipe is a flavorful light dish versatile enough for any time of year. The marinade can also be made with cranberries, pomegranate or dried cherries (re-hydrated).
2 cups cherry juice (or pomegranate)
1/2 cup +2 Tbsp olive oil
1/2 cup balsamic vinegar
Sauce Goddess Moroccan Twist Spice Rub
2 Tbsp lemon juice
2 pork tenderloin, cut into 2" thick fillets
1 cup fresh sweet cherries, pitted with steams removed
Marinade and Finishing Sauce
In a blender combine cherry juice, balsamic, lemon juice, 3/4 cup of the sweet cherries, 2 Tbsp of oil and Moroccan Twist seasoning. Blend on low to puree the cherries.
Pour half the mixture into a storage container for basting. Add 1/4 cup cherries and refrigerate the finishing sauce until ready to cook.
Pour the other half of the blended sauce into a zip top bag.
Add remaining olive oil and pork to the bag.
Refrigerate for at least 6 hours. Overnight is better.
After 6 hours, remove pork from fridge. Let sit while you heat the finishing sauce.
Remove storage container of sauce from fridge and pour into sauce pan.
Heat on warm until it starts bubbling to a simmer.
Pour 1/2 cup into a basting bowl to use when grilling.
Reduce the remaining sauce by continuing to simmer for 20 minutes on low to thicken.
Heat your grill on medium.
Remove pork from marinade bag and discard the marinade liquid and bag.
Place pork fillets on the grill.
Cook pork for 5 minutes per side.
Then begin basting and flipping every 3 minutes until it feels firm and measures 165 degrees with a thermometer.
Cover pork with finishing sauce and serve.
The combination of Moroccan spices and cherrie or pomegranate is really delicious.
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