Escalopes of Pork Tenderloin with Fresh Bing Cherry Sauce

wine with: a Canadian; Peninsula Ridge Merlot 2012

5starsinyourkitchen's Blog

Fresh cherries are in abundance!  Display cases at markets everywhere are filled to overflowing with luscious and plump black cherries, rose and yellow-hued Queen Annes and tiny brilliant red sour cherries… each one a delightful inspiration for the chef and the baker alike!  At this time of the year we tend to overindulge in one of our favorite savory cherry preparations, Escalopes of Pork Tenderloin with Fresh Bing Cherry Sauce.  Escalopes is French for very thin, boneless slices of meat… we know them here as scallops.  This dish couldn’t be easier to make, is beautiful in its presentation on the plate, and makes an incredibly fine main course to serve while enjoying a special occasion around the table!

First preheat the oven to 400°, then let’s pit the cherries!  A must have kitchen tool for any chef who is obsessed with this wonderfully marvelous fruit is a combination olive/cherry pitter which can…

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