Country French Pork with Cherries
Tis the cherry season! Yippee! The tart, sweet, earthy perfection of fresh cherries. Enjoy your summer nights with this make-ahead recipe of Country French Pork with Cherries.
As a food writer and chef for The French Magnolia Cooks, I am always developing dishes that are seasonal and simple, but rich in flavor. For instance, Country French Pork with Cherries.
First of all, cherries usher in the perfect Provence flavor profile. Second, pork tenderloin, a non-fatty protein (perfect for warmer nights) with earthy herbs and spices. Third, sweet caramelized shallots. Finally, the bright not-too-tart fresh cherrie embodies acid undertones. In addition, balance the plate with crunchy roasted potatoes and a big glass of red wine!
Fun French Food Facts
Cherries (cerises) are simply miam miam (which is French for yum yum). Cherries are a paramount in French culture and cuisine. After all, French culture is joie de vrivre. And as we know, life’s a bowl of cherries. Yep, I had to say it.
The first Sunday of June begins the cherry season in France. For that reason cherries say ‘summer’!
Particularly, Languedoc, Roussillon, a major player in the French cherry market. Languedoc is a vertical shaped region in the middle of the South of France between Toulouse and Marseille. Most noteworthy, towns like Nimes and Montpellier. In addition, Languedoc is home to dozens of small, romantic towns like Ceret and Mons-La-Trivalle who celebrate with annual cherry festivals.
Furthermore, some of the world’s most celebrated wines come from Languedoc, Roussillon. So, it’s only natural that the wines have cherry undertones. In other words, you can’t throw a quarter in Languedoc without hitting a cherry tree. Another major cherry player is the Loire Valley, also in the South. Cherries grown in this region are primarily used for Guignolet, a French cherry liqueur.
Finally, cherries are packed with tons of antioxidants and vitamins, especially vitamin C. In short, eat up!
Country French Pork with Cherries
YIELDS: 2 generous portions; 4 moderate portions.
TIME: prep: 30-40 minutes prep. Cook: 15-20 minutes. Cherries can be made 3 days ahead. Entire dish can be prepped for oven 1 day ahead.
QUICK NOTE: Take advantage of this make ahead recipe. Easy and elegant for a busy people who love to entertain. Bring dish to room temperature before cooking.
NEED: cherry pitter (see photo); found easily in most kitchen wares kitchen departments. Also, wax paper, cassoulet or glass pyrex and skillet.
KNOW: when cooking meat, resting time is most important. To clarify, your meat will continue to cook as it rests. Do not slice meat until fully rested (15 min).
Country French Pork with Cherries –
SIMPLE MENU SUGGESTIONS
Menu #1
Braised rainbow chard in garlicky bacon bits and roasted micro potato. Country French Pork with Cherries. Small cheese platter with nuts for dessert.
Menu #2
Steamed artichoke with lemon butter for a starter. Steemed haricot vert (baby French green beans) and Country French Pork with Cherries. Small cheese platter with nuts for dessert.
Country French Pork with Cherries
Ingredients
- (1) 1.25 lb or 1.5 lb pork tenderloin
- 2-4 shallots (1 shallot per person)
- 4 cups fresh pitted cherries
- 3 tbsp French Dijon mustard
- 2 tbsp good salt
- 2 tbsp cracked black pepper
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tbsp Herbs de Provence
- 2 tbsp of sugar
- 2 tbsp of port (not fancy port)
- 4-6 tbsp unsalted butter
- 1 lemon (zested)
- 3 tbsp fresh thyme
Country French Pork with Cherries and Shallots
Step-by-Step!
Organization Leads to Simplicity
This dish will be even better if you can make the first two steps 2 or 3 days ahead. The entire dish can be prepped, assembled and put in fridge a day ahead of time.
Step 1
DO AHEAD OF TIME. De-pit and wash cherries. Be sure to double check each one. You could seriously injure a guest’s tooth if you aren’t careful. If you are making this dish all in one day, go ahead and preheat the oven to 400 degrees.
Step 2
DO AHEAD OF TIME. In a bowl or directly in a cooking pot, add 4 tbsp of real butter, 2 tbsp of port, 1 generous tbsp of cracked pepper, 2 tbsp of sugar, and the zest of one whole lemon. Bring it to a quick boil. Then, turn down heat and let it simmer for 10 minutes. Set aside. Hold in fridge for 3 days.
Step 3
Pre-heat oven to 400, if you havent already. Rinse tenderloin and pat super dry with paper towels. Certianly, trim fat. On a piece of wax paper, liberally coat all sides and ends of pork tenderloin with French dijon mustard. Don’t bother with a brush. Just use clean hands.
Step 4
Still on the wax paper. Liberally coat pork tenderloin with herb/spice mixture. Salt, pepper, cumin, garlic powder, smoked paprika and Herbs de Provence.
Step 5
Cut shallots length wise. 1 whole shallot per person. NOTE: If the cherries have been in the fridge, pull them and warm them slightly in a small pot (2 minutes).
Step 6
Get skillet very hot at a low temperature and put shallots face down in skillet with a little butter. Maybe 5 minutes. Flip and simmer another 5 minutes.
Step 7
Place tenderloin in cassoulet or glass pyrex and arrange shallots around outside.
Step 8
Spoon cherries and juices around the sides. Spoon a little juice over pork.
Finally, cook at 400 degrees for 15 minutes for 1.25 lb. Cook for 20 minutes for a 1.5 -1.9 lb. REST for solid 15 minutes.
To sum up, slice thin and arrange on platter. Sprinkle with 2-3 tbsp of fresh chopped thyme. Serve cherry broth on side in a little pitcher or with a small ladle.
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