- 2 pork tenderloins (14 to 16 ounces each)
- olive oil
- olive oil
- vegetable oil
- 1/2 red onion (large, finely chopped)
- 1 small carrot (finely chopped)
- 1 stalk celery (finely chopped)
- 4 cloves garlic (minced)
- 1 cup white wine
- 2 teaspoons mirasol pepper (Peruvian, paste, or more, also known as aji Amarillo*)
- 1/2 cup sour cherries (dried)
- 1 teaspoon sugar
- 3/4 cup heavy cream
- 2 tablespoons flat leaf parsley leaves (finely chopped and loosely packed)
- 1 tablespoon celery leaves (finely chopped)
- salt (to taste)
- pepper (to taste)
- Preheat the oven to 350 degrees F. Pat dry and season the pork tenderloins. Coat a large, ovenproof skillet with oil and heat. Add the tenderloins to the skillet and over moderate heat, brown all sides of the pork. Place the tenderloins on a plate.
- Meanwhile, add the onion, carrot, celery, and garlic to the skillet and cook over moderate heat until the onions are soft and the garlic is just starting to brown. Lower the heat and add the wine. Simmer for a couple of minutes. Return the pork to the skillet, add a 1/2 cup of water, and place the skillet in the preheated oven for approximately 30 minutes, or until the internal temperature reaches 145 degrees F. Remove pork onto a plate and tent with a large piece of aluminum foil for at least 5 minutes.
- Return skillet to the stovetop and over low to moderate heat, stir in the mirasol pepper paste, the cherries, the sugar, and the heavy cream. Simmer until the sauce thickens and lightly coats the wooden spoon. Fold in the chopped parsley and celery leaves and adjust the seasonings to taste. Add the pork back into the skillet, coating. Cut the pork into medallions and serve over quinoa or a side of white beans.
- Makes 6 servings.
- *If you are unable to find mirasol pepper, you may use 2 teaspoons of hot pepper sauce (like Tabasco) as a substitute.