Pork Tenderloin & Coca Cola Wine Sauce
Pork tenderloin is a great piece of meat. It’s not too expensive and when cooked right makes a wonderful main course. Since it is a fairly lean piece of meat it does need to be sauced or worked on in some manner. When we go to our local bulk market we usually get a couple of packages of pork tenderloins, the only draw back is that they come two to a pack and with just the two of us it takes a while to eat it all. Not a real problem and of course I do have an avid volunteer to take care of the left overs!
Cherry & Coca-Cola Wine Sauce
Nothing goes better with pork than some sort of fruit sauce.
Ingredients for Wine Sauce
- 12 oz can Coca-Cola
- 1 cup red wine
- 1 – 2 cups dried cherries slightly tart
- 2 tsp corn starch & 4 tsp water
- 2 tbs corn starch
- 4 tbs water
- zest of 1 lemon
- 3 tbs lemon juice
- 4- 6 oz orange juice
In a pot place the red wine and bring to a boil when it begins to boil add the cherries and cook for a few minutes add the zest and lemon juice.
In another pot cook the coca cola and reduce by ½. Once reduced add to the wine. Take off heat and add the 2 tsp of corn starch dissolved in 4 tsp of water. Place back on heat and let simmer while preparing the pork tenderloin.
After the tenderloin is cooked, bring the sauce up to a slow boil adding the orange juice. Once boiling take off heat add 2 more tbs of corn starch dissolved in 4 tbs of water, stir to combine and place back on the heat bringing to a light boil and continue to cook until thick and syrupy, spoon over sliced tenderloin and serve remaining sauce on the side.
Pork Tenderloin
I find that high and fast does a fairly fool proof way to cook a pork tenderloin. A few years ago the government lowered what they considered the safe temperature to serve certain meats, pork was lowered to 145°, and by using this method you end up with a nice moist piece of meat.
Preheat oven to 450°.
Lightly sprinkle a little garlic salt and pepper all over the tenderloin.
Take a cast iron frying pan or a pan that is able to be placed in a hot oven, brush a small amount of oil in the pan and on medium high heat sear the loin and lightly brown all sides. Once the loin is browned nicely place the pan in the oven and cook for 20 – 30 minutes until you reach and internal temperature of 145°. Take out of the oven set on a carving board and cover with foil for 5 minutes or so,as the sauce thickens, to allow the juices to go back into the meat. Slice into thin medallions.
Here are a few items to help make this recipe:
Calphalon Commercial Hard Anodized 2.5 quart Sauce Pan & Cover – Lifetime Warranty
Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet
Zwilling J.A. Henckels Zwilling Four Star 2-Piece Carving Set
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- Ingredients for Wine Sauce
- 12 oz can Coca-Cola
- 1 cup red wine
- 1 - 2 cups dried cherries slightly tart
- 2 tsp corn starch & 4 tsp water
- 2 tbs corn starch
- 4 tbs water
- zest of 1 lemon
- 3 tbs lemon juice
- 4- 6 oz orange juice
- 1 2-3 pound pork tenderloin
- In a pot place the red wine and bring to a boil when it begins to boil add the cherries and cook for a few minutes add the zest and lemon juice.
- In another pot cook the coca cola and reduce by ½. Once reduced add to the wine. Take off heat and add the 2 tsp of corn starch dissolved in 4 tsp of water. Place back on heat and let simmer while preparing the pork tenderloin.
- After the tenderloin is cooked, bring the sauce up to a slow boil adding the orange juice. Once boiling take off heat add the 2 tbs of corn starch dissolved in 4 tbs of water stir to combine and place back on the heat bringing to a light boil and continue to cook until thick and syrupy spoon over sliced tenderloin and serve remaining sauce on the side.
- Pork Tenderloin
- I find that high and fast does a fairly fool proof way to cook a pork tenderloin. A few years ago the government lowered what they considered the safe temperature to serve certain meats, pork was lowered to 145°, and by using this method you end up with a nice moist piece of meat.
- Preheat oven to 450°.
- Lightly sprinkle a little garlic salt and pepper all over the tenderloin.
- Take a cast iron frying pan or a pan that is able to be placed in a hot oven, brush a small amount of oil in the pan and on medium high heat sear the loin and lightly brown all sides. Once the loin is browned nicely place the pan in the oven and cook for 20 - 30 minutes until you reach and internal temperature of 145°. Take out of the oven set on a carving board and cover with foil for 5 minutes or so,as the sauce thickens, to allow the juices to go back into the meat. Slice into thin medallions.
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