Pork Tenderloin with Cherry Sauce

Friday, June 06, 2014

Well Adam just walked in the door and I've been home for about an hour now logged into my computer and I still didn't even have a single word written for this post.  Guess I'm just feeling quiet inside and I'm finding Facebook to be overly distracting today.  Usually it doesn't get too much attention from me anymore but I liked what I saw today.

I saw a post with a sneak peak for a Nicholas Sparks' movie.  It looks so romantic!  However, I seriously have gotta stop reading and watching that crap because I'm really starting to wish it was real life!  Poor Adam!  ;)  Then I also found a news article that brought me back down to earth.  It was about this 12-year-old girl who recently died of bone cancer but before passing she wrote quotes on the back on a mirror in her room.  Her parents found them a few days later and I just want to share some of them with you because they definitely struck a chord with me.  Then I will get to the recipe!

"Happiness depends upon ourselves;" "Maybe it's not about the happy ending, maybe it's about the story;" "The purpose of life is a life of purpose;" "If someone loves you then they wouldn't let you slip away no matter how hard the situation is;" "Love is not about who you can see spending your future with it's about who you can't see spending your life without!"  Hopefully one of these will resonate with one of you as well.  Take it from a 12-year-old who was clearly beautiful inside and out!

  • 2 c fresh cherries
  • 1 lb pork tenderloin
  • 1 c cranberry juice
  • 2 tsp dijon mustard
  • 1 tsp cornstarch
  • salt & pepper to taste
  1. Wash the cherries then de-stem and pit them or buy already pitted fresh cherries.  Then place the halves in a dish and set to the side.
  2. Take the pork tenderloin and trim it of it's fat.
  3. Slice crosswise into 1" pieces.
  4. Then lightly pound pork into roughly 1/2" thick pieces.  I used plastic and then a rolling pin because I don't have a mallet.
  5. Heat fat of choice (I used coconut oil) in a skillet on medium-high heat.
  6. Then cook the pork for 6-10 minutes or until thoroughly cooked through.
  7. Place on a plate to the side once done.
  8. Turn temperature down to medium-low and add cranberry juice, mustard, and cornstarch whisking right away so cornstarch doesn't clump.
  9. Cook for a minute then add the cherries.  Stir pretty consistently until cherries start to become soft.
  10. Pour you cherry sauce over your platter of pork and pair with our swiss chard recipe!
  11. Enjoy!! 

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  1. This dish was Delish! Even the kids liked it... including the swiss chard!!!