Winemaker Bruce Regalia's Spiced Pork Tenderloin with Cherry - Thyme Pan Sauce
- 1 tsp ground coriander
- kosher salt, freshly ground black pepper
- 2 lbs pork tenderloins
- 2 tbsps olive oil
- 1 cup large shallot, thinly sliced lengthwise
- 10 sprigs thyme
- 1 1/4 cups dry red wine
- 1 tbsp balsamic vinegar
- 1 tbsp sugar
- 10 ozs package frozen dark sweet cherries, thawed, halve (about 2 cups)
- 1 tbsp cold unsalted butter
Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture. Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145 F, 20-25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lighlty golden about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scaping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and swirl skillett to combine. Pluck out thyme sprigs, then season with salt and peper. Slice and enjoy!