Pork tenderloin cooked sous-vide with a cherry and sherry sauce is the dish that Masterchef Spain season 4 won with. The real recipe isn’t out yet, but I’ve tried to reproduce it the best I could from this Andalusian lady contestant. It seemed so divine on TV, looking at the judges eyes rolling up in pleasure, I got jealous and knew I had to try it too. My first version wasn’t quite a success, although the sauce turned out more red than the last version, I believe because the cherries were more ripe or different type of cherry. I do not eat nor cook much red meat, but when I do, I love my meat as tender and juicy as possible. The magic in this dish is the sauce, a pure delight for the tastebuds. Sherry and cherry sounds similar but they are far from being similar in taste, the sherry is dry and the cherry sweet. Mix those two together and you’ll get a divine combination, maybe with an extra sweetener like honey, even better. This is a taste from south Spain, Andalusia, where the famous sherry is from.
Andalusia is a strong, bold and passionate place, just like it’s fortified wines and gastronomy. There are 4 main types of sherry, 2 mild ones; the Manzanilla and the Fino and 2 darker, richer and nuttier ones; the Amontillado and the Oloroso. The last one, Oloroso, is the richest of them all, and the one used in this recipe. If you ever visit the south of Spain, visiting a Sherry Solera in the Jerez region, it worth the whole trip! Those pyramidal barrel systems, always mixing old and new sherry from time to time in the contrasting massive cold buildings is a great experience. Ok, I’m flying away… sorry… let’s get back to the recipe.
After making a first attempt which wasn’t fruiticious, the meat wasn’t to my taste. I’ve decided to make my second tenderloin sous-vide. This way, you are sure to never past the coccion, and simply need to sear it fast to finish it. Meat isn’t my jam, I like it, but I could never nail a good medium coccion. So… I bought myself this small sous-vide machine and since then, I get the most juicy, tender and pink pieces of meat, a real plus in the kitchen. Love this machine, and actually they say it’s more energy efficient than a conventional oven.
So let’s make this rich Andalusian flavored dish going!
Pork tenderloin with a cherry and sherry sauce
Makes 4 portions
- 1/2 a pork tenderloin, without the membrane or 4 pieces of tenderloin
- 100 ml of Oloroso Sherry
- 15 cherries, ripe pitted
- 1 tsp of balsamic vinegar
- 1 tbsp of cornstarch (mix in 3 tbsp of cold water)
- 2 french shallots or 1/4 of a white onion
- 1 laurel leaf
- 1 tbsp of honey or maple syrup
- 1 garlic clove minced
- 50 ml of chicken broth or water
- rosemary branch small
- 10g of butter
- 1 tsp of olive oil
- salt and pepper
- Cook the tenderloin sous-vide at 58°C (135F) for 2 hours (thick piece) for a medium coccion 54°C for medium-rare with a small branch of rosemary, salt and pepper or cook the tenderloin your favorite way
- Add the shallots to a sauce pan with a touch of olive oil and salt, cook them slowly until translucent
- Add the cherries, sherry, broth, vinegar, water, honey, garlic and laurel to the saucepan and reduce, medium high heat, for 10 minutes
- Mash good the cherries so they give their juice
- Pass the sauce through a sieve and push down with a spoon to collect all the juice
- Add the sauce to a clean saucepan and add the cornstarch mix
- Let simmer until thick (covers the back of a spoon)
- Take off the fire and add the butter and mix well
- Sear the whole piece of tenderloin, high heat , on every side
- Cut into nice thick pieces and serve with the cherry sherry sauce (if cooked sous-vide, no need to wait before cutting into the tenderloin, if done otherwise, wait 10-15 minutes before cutting into it)
Serve with rosemary roasted potato wedges. Enjoy this Andalusian bite!