501 W Franklin Street, Suite 106, Chapel Hill, NC, 27516



Spiced Pork 

with Cherry Sauce


1 teaspoon ground coriander

1 teaspoon salt

1/4 teaspoon ground black pepper

2 pork tenderloins 

2 tablespoons olive oil

1 large shallot

10 sprigs thyme

1 1/4 cups red wine

1 tablespoon balsamic vinegar

1 tablespoon sugar

1 cup frozen cherries, halved 

1 tablespoon butter

  1. In a small bowl, combine ground coriander, salt and pepper. Rub mixture on pork tenderloins. 

  2. Add olive oil to a 12" cast iron skillet over medium heat until it is just starting to smoke. Cook pork, turning occasionally, until all sides of the meat are browned. Once browned, insert a meat thermometer into the center of the pork an cook until the temperature reaches 145°, approximately 20-25 minutes.

  3. Transfer pork onto a baking sheet and let stand for 10 minutes. 

  4. Cut shallot thinly lengthwise. Add shallot and thyme springs to pan and cook until softened, approximately 2 minutes. Add wine, vinegar and sugar. Bring to a simmer and cook, stirring frequently, until liquid is reduced by half and shallots are tender, about 4 minutes. 

  5. Cut cherries in half. Add cherries and 3/4 teaspoon of salt and cook for 3 minutes. 

  6. Remove from heat. Add butter and swirl until it is melted. Remove thyme sprigs from the pan and season with salt and pepper. 

  7. Slice pork into 1 inch pieces and serve with cherry sauce.