I love that everything in the world inspires me, in some shape or form, to create a culinary treat. This recipe came to me while shopping in a professional only beauty supply store. I was purchasing something for my sister while on the phone with her. She had asked me to get her some Black Cherry Nutmeg body lotion. “That stuff smells so good, I wanna eat it!”
Naturally, being a fat girl inside a skinny girl’s body, my mind instantly thought “How can I make this an edible endeavor?!” I thought to myself; pork is usually really good with fruit, let’s try that. I went to the store, and Lo and behold, pork tenderloin was on sale. I thought, I can totally make a glaze from some cherry juice, cherry preserves, and nutmeg. This is gonna happen.
The first venture ended up pretty well, with the exception that I should have waited just a teeny bit longer to put the glaze on, since it had burned a little in the oven. No big deal. The second time I made it, was to show my appreciation for room and board at a friends house in NYC. They liked it so much, “the sauce went on everything”. Here’s to inspiration from body care!!
- 2-1.5lb pork tenderloins
- 1T canola oil
- heavy pinch of salt
- 1/2C cherry preserves
- 1/4C cherry juice
- 2T honey
- 1T ground nutmeg
Preheat oven to 425 degrees. Rub tenderloins down with canola oil and sprinkle with salt. Sear all sides to golden brown and place in a baking dish and roast for about 15 mins*. While tenderloins are in the oven, make glaze. In a medium sauce pot over medium heat, add cherry preserves, cherry juice, honey, and nutmeg, stirring until the preserves have broken down into the juice. It will still be chunky, but you don’t want a big blob of preserves. Then, bring to a simmer and lower the heat. You will notice the glaze begin to thicken slightly. Take off the heat. Pull the tenderloins out at the 15 min mark, pour 1/2 of the glaze over and put back in the oven for 5-10 more mins. This should be right around the time when the pork temps at 155 degrees. Pull the pork out, cover loosely with foil and let it rest for 10 mins to let the residual heat bring it up to 165 degrees. After the pork has rested, slice thinly into medallions, and drizzle remaining glaze over the slices as served. I usually serve this with Steamed green beans tossed with toasted almonds and straight up mashed potatoes. It’s definitely an easy recipe that sounds more gourmet and complex than it really is