Sally's black cherry pork tenderloin
Serving size: Serves 4-6
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: Pork
With four kids all participating in after-school activities and sports, dinner time in my household was always a chance to catch up with each other. We were all very fussy eaters, too, so poor Mum had to adapt every recipe to, hopefully, satisfy all of us at the one table. This meal was always a winner and I am sure a little sweeter than the original, but to this day, it's one of my go-to recipes if I am entertaining friends. Dad loves plum jam, but I think blackberry works better.
INGREDIENTS
1kg pork fillet
2 tablespoons plum jam, warmed
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon vegetable oil
415g can stoneless black cherries
2 tablespoons cream
METHOD
1. Place pork in a shallow dish. Pour over combined jam, sauce and mustard. Cover, refrigerate for several hours.
2. Preheat oven to 180°C (160°C fan-forced). Heat a flameproof baking dish over medium heat. Add oil, then pork; cook until pork is browned all over. Transfer dish to the oven; roast for about 20 minutes or until cooked as desired. Cover pork; stand 5 minutes.
3. Meanwhile, heat cherries and their juice in a small saucepan until hot. Add cream; blend until smooth.
4. Slice pork and serve with sauce, scalloped potatoes and snow peas, if desired.
Not suitable to freeze. Sauce suitable to microwave.
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