Pork Tenderloin With A Cherry Demi Glacé

Served With Apple Juice Braised Kale & Bacon!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

Pork Tenderloin With A Cherry Demi Glace
2 pork tenderloins
3/4 cup Amarena Toschi Cherries in Syrup
1.5 oz. Classic Demi Glacé e + 4 parts water ( More Than Gourmet)
1/2 tsp dried thyme
1 tbsp Brandy
1/2 cup crushed pistachios
drizzle of olive oil
1 tsp butter

Apple Juice Braised Kale & Bacon


16 oz. kale greens, chopped
3 thick slices of bacon, lardons
4 oz. gourmet blend mushrooms
2 cloves garlic, sliced
1 tbsp olive oil
1 tbsp butter
2 tbsp apple cider vinegar
1 cup apple juice +
1 tbsp sugar

Cooking Tools
Sheet pan
Large skillet/ frying pan with lid
Small sauce pan


Preheat oven 400 Degrees F.  Place pork tenderloins on the sheet pan whole and drizzle with olive oil.  Season with salt, pepper and thyme and place in the oven and cook for 40 minutes, depending on the thickness of the tenderloins adjust cooking time. In a large skillet, place bacon and saute until cooked and browned.  Add into the skillet the kale, mushrooms, garlic, olive oil, butter, vinegar, apple juice, sugar, salt and pepper.  Place lid on pan and on low heat, cook down the kale.  Occasionally stir the kale with the rest of the ingredients.  Cook for approximately 45 minutes, if the liquid has evaporated before the kale becomes tender, just add more apple juice.
In a small sauce pan on low heat, add in the Classic Demi Glacé + 4 parts water (directions on the container) and cook until dissolved.  Add in cherries and Brandy and cook down until it starts to thicken.  Salt and pepper to taste.  Whisk in butter right before spooning the sauce over the pork tenderloins.  Place braised kale down on a serving platter, slice cooked pork tenderloins into 2 inch medallions and ladle Cherry Demi Glacé ace on top.  Garnish with some crushed pistachios.
Serves 6

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