Pork Tenderloin with Sour Cherries and Potato Cream
- Energy Kcal 360
- Carbohydrates g 21.7
- of which sugars g 10.6
- Protein g 25.4
- Fats g 17.7
- of which saturated fat g 6.44
- Fiber g 2.7
- Cholesterol mg 70
- Sodium mg 574
- Gluten Free
- Difficulty: Average
- Prep time: 25 min
- Cook time: 45 min
- Serving: 4
- Cost: Average
PRESENTATION
Pork tenderloin with cherries and potato cream is, you know, a standout in Northern and Central Italian cuisine. It's perfect when you want something special but not over the top. Pairing pork tenderloin with morello cherries, or amarene, is a classic choice in some regions. While you might not see it every day, it just works. The juicy and slightly tangy cherry sauce for pork really brings out the meat's natural flavors. And sage? Can't go wrong. Plus, it fills your kitchen with that unmistakable Italian aroma, which is great. Folks in places like Emilia-Romagna or Tuscany love sage with roasts—seriously. And look, the way the meat cooks down with amarene syrup creates this rich fondo di cottura. It's a sauce that's sweet and savory. For real, it makes the dish memorable long after the plates are cleared.
On the side, you've got creamy, smooth mashed potatoes with cream. They round out the meal beautifully. Velvety texture? Check. They soak up every last bit of sauce. For anyone wanting an easy pork dinner that feels a little more special, this is a fantastic choice. It’s not just about taste—this dish lets you show off with a fun, Italian-inspired pork and cherry pairing that surprises. Families and friends might get curious about the fruit sauce for meat, and even if they’re all about comfort food, this twist brings something new to the table. Pretty much.
Whether it’s a holiday or just a weekend get-together, pork tenderloin with cherries and potato cream gives you a reason to gather. And it's both homey and a bit fancy. The balance of cherry sauce for pork, herb aroma, and those creamy mashed potatoes ensures everyone leaves really, really happy and full. Enjoy this dish as a tribute to Italian culinary creativity and tradition—perfect for impressing guests or delighting family at any gathering.
INGREDIENTS
- Pork filet 0.66 lb (300 g)
- White wine 2.7 oz (80 g)
- Black cherries in syrup 0.6 cup (150 g) - (16 sour cherries and their syrup)
- Water 2 tbsp (30 g)
- Sage 8 leaves
- Rosemary 2 sprigs
- Thyme 1 sprig
- Garlic 1 clove
- Extra virgin olive oil to taste
- Salt to taste - herb-flavored
- For the Potato Cream
- Potatoes 0.6 lb (280 g)
- Whole milk 0.42 cup (100 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Pork Tenderloin with Sour Cherries and Potato Cream
To prepare the pork tenderloin with sour cherries and potato cream, you can start with the latter. Wash and boil a potato 1; as soon as it comes to a boil, let it cook for 30 to 50 minutes depending on the size: remember to test with a fork, when the tines easily pierce to the center, it will be ready. When ready, peel it while hot and mash it 2. Then you can add the milk 3,
salt and pepper 4, and mix with a spoon 5. To make the cream even more velvety, you can blend everything with an immersion blender 6.
While the potatoes are cooking, you can already start with the pork tenderloin. Calculate the times well so you can plate both the meat and the potato cream hot: remove excess fat and tissues 7, cut into 4 pieces roughly 2.5 inches each 8. Then place two sage leaves on each tenderloin 9
and tie with kitchen twine 10. Move on to cooking: put a saucepan on the heat and warm a drizzle of oil, the clove of garlic in its skin, and the thyme and rosemary sprigs 11. As soon as the base is well heated, place the meat fillets. Once they have a nice color, about 1 minute later, turn the pieces to the other side using tongs 12 so as not to pierce the meat. Cook for the same amount of time.
Salt 13, deglaze with white wine 14, let the alcohol evaporate, and then close with the lid 15.
After about 3-4 minutes of cooking, during which the meat will have softened, becoming juicy and pink, you can remove the lid and take out the garlic and aromatic herbs 16. Then pour in the sour cherries with their syrup 17, the water 18.
Continue cooking for another 7-8 minutes 19; as soon as the fillets are ready, place them on a plate and cover them, just for the time needed to prepare the plating. Distribute a spoonful of potato cream on the bottom of the plates, place two pieces of meat on each side along with the sour cherries. Garnish with a bit of cooking reduction, and your pork tenderloin with sour cherries and potato cream is ready to be served 21!