Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.
Pork tenderloin is a criminally underrated cut of meat. It is so cheap, and yet wonderfully tender, and much like chicken it is like a blank canvas, upon which the dreams of culinary refinement can be projected.
You can easily make some wonderfully aromatic, perfumed dishes with pork. In this recipe, I used rosemary, thyme, garlic, and butter to convey the feeling of spring to the meat. This flexibility and elegance, combined with the ease in cooking it, makes for one of the simplest and yet most beautiful refined meals that you can make, and all on a very nice budget!
This recipe uses sour cherry jam—itself rather sweet, although less overpowering than normal cherry jam. (You're welcome to use the standard cherry jam if you prefer. The sour cherry jam that I used is called Divina, and it seems to be quite readily available these days.)
A lovely feature of this dish is that it takes advantage of the pork drippings to flavor the thinly sliced potatoes underneath.
It’s all wonderfully simple, and you can easily add in some other vegetables to make a full, balanced meal. When I prepared it, for example, I cooked some corn and zucchini in the oven at the same time.
This recipe is entirely my own.
- 2 pounds pork tenderloin, in 2 pieces
- 1/3 cup sour cherry jam
- 1/4 cup balsamic vinegar
- 4 sprigs rosemary, chopped
- 1/2 teaspoon tarragon
- 1 teaspoon thyme
- salt and pepper, to taste
- 4 cloves garlic, finely chopped
- 2 teaspoons dill
- 3 large potatoes
- Four hours or preferably the night before cooking, combine the balsamic vinegar and cherry jam, and spread it over the pork tenderloin. Also apply the chopped rosemary, chopped garlic, tarragon, salt, and pepper. Let it marinate.
- Finely slice up the potatoes. Season them with salt, pepper, and the 2 teaspoons of dill. Place them into the bottom of a casserole dish.
- Place the marinated pork tenderloin pieces on top of the potatoes so that as it cooks, the liquids will drip down on the potatoes. Put it all into an oven preheated to 350 degrees F, for 1 hour.
- Serve immediately.