Grilled Pork Tenderloin with red wine, dried cherry and blood orange sauce

Pair this with a Sangiovese, which I recommend you make the marinade with. If you can’t find a Sangiovese, try looking for a Chianti. It’s literally the same exact thing.

Ingredients

Marinade:

1 cup red wine

1 blood orange, zested and juice 2 shallots, chopped 1 tbsp toasted mustard seeds 2 bay leaves 1 tsp dried thyme Salt and pepper

Sauce:

2 pork tenderloins (about 2 lbs) 1 tbsp Dijon mustard 1 cup chicken stock 1 cup dried cherries 2 tbsp butter at room temp

Optional: buerre manié with 1 tbsp of flour and 1 tbsp butter

Potatoes:

4 Yukon gold potatoes, peeled and cut into slices

2 vidalia onions, sliced same width

1 Roma tomato, chopped

Olive oil

Salt

1 tsp dried oregano

1/2 cup grated parmigiano reggiano

1/2 cup dried bread crumbs

Fresh pepper

1/2 cup water

Preparation

1. Combine all marinade ingredients in a food processor and blend until smooth. Place tenderloins in a glass dish and top with marinade. Refrigerate, covered, for 3 hours, turning once.

2. Preheat oven to 350 F. In a larger bowl, mix together potatoes, onions, tomato, and enough olive oil to coat (2-4 tbsp). Season with salt. In a separate bowl, combine the oregano, Parmesan, breadcrumbs, pepper, and 2 tablespoons of olive oil. Mix until combined.

3. Transfer potato mixture to a baking dish and drizzle over with water then sprinkle the breadcrumb mixture evenly over the potatoes bake uncovered until the potatoes have a golden crust in the breadcrumbs are well toasted (1-1.5 hrs).

4. Remove pork from marinade and pat dry, reserving marinade, spread mustard evenly over pork.

5. Add reserved marinade to a large saute pan with chicken stock and dried cherries, and reduce until sauce covers the back of a wooden spoon, about 15 minutes. Mix in butter or buerre manié. Keep warm.

6. Prepare grill and cook tenderloins for 9 minutes. Turn and continue cooking for another 6 minutes, or until pork is medium-rare.

7. Slice pork, and serve over potatoes. Top with sauce, and garnish with orange slices.