So, I’m glad I hopped on over there and checked it out. Because they really do have so many great recipes! I’ve always been a huge fan of their Caesar salad dressing that’s in the refrigerated produce section of the grocery store. Can always find a bottle in my fridge, still working on finding a homemade recipe that lives up to it!
I happened to have a pork tenderloin that I needed to use, so this recipe immediately caught my eye. I adapted it a bit, mainly because I was feeling lazy and just wanted to sear the tenderloin in one piece. Then a quick sauce is made using Merlot, cherry preserves and dried cherries. The pork finishes cooking while the sauce reduces, and then at the end you whisk in butter to make the sauce thick and luxurious. Easy peasy, and so darned impressive! The flavor of the sauce was absolutely delicious, both sweet and savory. Served over a heaping pile of warm egg noodles and a side salad, it made for a hearty and filling meal that didn’t completely weigh you down. A perfect seasonal dish that comes together quickly for these hectic fall months!
Everyone enjoyed it, and leftovers were killer made into a panini using some brie cheese. So if you’re like me, and in a bit of a recipe funk – head over to the Marzetti Kitchens page to check out all their delicious recipes! I know you’re bound to find something that will “Wow!” your family, just like this meal did for us!
Cherry-Merlot Pork and Egg Noodles
1 (8 oz) package egg noodles
1 pork tenderloin
1 1/2 cups Merlot wine 3 oz dried cherries, reconstituted
1 (10 oz) jar cherry preserves
1/2 cup butter, cut into pieces
2 Tbsp. olive oil
ground black pepper
Cook egg noodles according to package directions. Drain and set aside.
Heat olive oil in large skillet over medium-high heat. Season pork tenderloin generously with salt and pepper and sear in hot skillet until well browned on all sides. Remove from pan and set aside.
To the pan drippings add the wine, the cherry preserves and the cherries. Bring to a boil and return the tenderloin to the pan. Reduce heat to low and allow sauce to reduce, turning the tenderloin every few minutes to finish cooking evenly until the internal temperature reaches 160. Remove tenderloin from sauce and set aside to rest.
Meanwhile, whisk the butter into the sauce until well combined and season to taste with salt and pepper.
Slice pork into 1/2-inch pieces and serve over the egg noodles. Pour sauce over top of the pork. Serve immediately.
Source: adapted from Marzetti Kitchens
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