Roasted Pork Loin With Cherry Love Sauce

Find my original article here

A few years ago, I was out to a French restaurant in another city with my parents. It was

Photo courtesy oF EMPERLEY/FLICKR

near Valentine’s Day, and my father asked if a lot of people liked to celebrate the special day at their restaurant. The waiter rolled his eyes and laughed, “Oh yes. We like to call it amateur day.” Whether or not that specific waiter is representative of all restaurants’ mindsets, I have never found myself eating out on the 14th since. Paying for overpriced prix fixe menus is hardly romantic and, quite frankly, a little overrated.

The following dish is special without being too complicated, and makes enough that it could serve your best friends or just your loved one. Round out the meal with sautéed green beans, creamy mashed potatoes and your favorite wine.



Pork Tenderloin

  • Sea salt and freshly ground pepper
  • 1 tablespoon of fresh chopped rosemary (dried is fine)
  • 2 tablespoons of unsalted butter
  • 1 lb of pork tenderloin

Cherry Love Sauce

  • 1 jar of cherry preserves
  • 1/4 cup of red wine vinegar


Preheat your oven to 375 degrees.

Rinse the pork tenderloin and pat it dry with paper towels. Let it come to room temperature, then season the pork generously with sea salt, freshly ground pepper and rosemary on all sides.

Heat a large sauté pan over medium heat. Add the butter to pan, and stir until melted. Add the pork tenderloin to the butter and brown it on all sides (it doesn’t need to be cooked in the middle at this point), and remove from heat.

Place the pork in a roasting pan or on an oiled baking sheet and roast at 375 degrees. The pork will be ready when a meat thermometer reads 160 degrees, about 35–45 minutes. When the pork is done cooking, cover with foil and let it rest in its juices for about 10 minutes so it can absorb some flavor.

While the tenderloin is roasting, place the cherry preserves in a small saucepan with the vinegar. Bring the pan to medium heat. Cook, stirring often, until the mixture reduces, about 10–15 minutes.

Slice the pork tenderloin and serve with the preserves on warmed plates. Serves two to three people. ■


Spicy Pig&Pineapple Tacos

**As Previously Published in The Daily Vanguard**

Sorry I’ve been M.I.A. lately, I’m in between homes right now so my camera and cord are in the bottom of some box as we speak. I made this recipe for my bf and his family last week and it was delightful, and I thought I’d share. I love the smoky taste that comes from grilling, but since I have no access to a BBQ at the moment, the broiler has done the work for me. This was inspired by a recipe on the Whole Foods website, and the salsa is freakishly easy, so have at it-enjoy this outside in the sun to conjure feelings of summer. It’s coming kinda soon, right?

1 lb pork tenderloin
5 or 6 key limes
1 onion
1 large handful of cilantro
1 fresh pineapple or 2 or 3 cans, drained
corn or whole wheat tortillas
chili powder

Slice pork tenderloin vertically into thin strips. Set aside.

Chop pineapple, making sure not to include the tough center, or alternatively, drain cans of pineapple, saving the juice for another recipe. Slice onion into large wedges.

Line a baking sheet with tin foil and preheat your broiler to high.

Add pineapple and onions to baking sheet, and let it broil for 8–10 minutes, stirring occasionally when the fruits and veggies start to get brown.

While pineapple cooks, finely chop cilantro and lime wedges.

When pineapple and onions are nicely browned, remove from the oven and put in a large bowl and cover with tin foil.

Add pork to the same baking sheet, sprinkle with chili powder, salt and lime juice. Broil for 8–10 mi
nutes, being careful not to overcook it.

While pork cooks, put a stove burner on very low heat. Char each tortilla, a minute or so per side, until a nice brown starts to appear and the tortilla softens a bit. Stack on a plate and cover with a paper towel.

When pork is finished, take out of the oven and squeeze with the juice from several limes.

Build each taco with pineapple, pork and onions. Serve with Sriracha, fresh cilantro, lime wedges and Tangy Green Salsa.

Tangy Green Salsa
A tangier take on the classic Pico de Gallo, this recipe calls for tomatillos, which can be found in most grocery stores.

1 lb tomatillos
1 large handful of cilantro
juice from 5–6 key limes
1 teaspoon of sugar
red pepper flakes
1 garlic clove

Remove papery layer from tomatillos and dice into small pieces. Finely chop cilantro, as well as the garlic clove. Place tomatillos, cilantro and garlic in a bowl. Add limejuice, sugar and red pepper flakes and taste so the meal heat and tartness are both to your liking. Cover with plastic wrap and let marinate for 30 minutes to overnight, and serve with tacos, eggs, or tortilla chips.

Dios Mio Cocktail
Enjoy this one on a hot day with your favorite Mexican meal.

1 ice-cold Mexican beer (Corona, Dos Equis, Negra Modelo, Tecate, etc.)
½ ounce of Bacardi Limon
1 lime
1 ounce of tequila, any variety

Pour beer into a tall glass (or concoct inside a Corona bottle). Add Bacardi, tequila and juice from the lime. Enjoy ice cold with spicy food.