Roasted Pork Tenderloin with Shrub Drinks Balsamic Cherry Pan Sauce

- 1 1-1 ½ pound pork tenderloin, trimmed and patted dry
- salt and pepper
- 2 tablespoons canola or vegetable oil
- 2 large shallots, finely chopped
- 1 large clove garlic, finely chopped
- 3 tablespoons Shrub Drinks Balsamic Cherry Shrub
- 1 ½ cup low sodium chicken stock
- ½ cup dried cherries soaked in ¼ cup bourbon for ½ hour
- 2 tablespoons unsalted butter

Preheat oven to 400 degrees. 

Heat the oil in an ovenproof sauté pan. Season the pork with salt and pepper. When the oil is glistening, place the tenderloin in the pan and sear it until nicely browned on all sides. Place the pan in the oven to finish cooking the pork to an internal temperature of 145 degrees about 7 to 12 minutes. Take the pan out of the oven and remove the tenderloin to a plate and loosely tent the meat with aluminum foil. Strain the cherries, reserving the liquid. Set aside. 

While the meat rests, place the pan over medium heat. Add the shallots and sauté until softened. Next, add the garlic and cook for a minute or 2 more. Be careful not to let the garlic get too brown or it will become bitter. Deglaze the pan with the ShrubDrinks Balsamic Cherry Shrub and the strained bourbon soaking liquid. It will reduce and begin to stick. Deglaze the pan again with the chicken stock, scraping up the browned bits on the bottom of the pan. Add the dried cherries. When it has reduced by about half, add any juices from the resting pork. Continue reducing to a sauce consistency. Off heat, swirl in the butter one tablespoon at a time to finish the sauce. Taste and adjust the seasonings. 

Slice the pork on the diagonal about an inch thick. Place on a platter. Spoon some of the sauce over the top. Serve the remaining sauce at the table.


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