Michigan Cherry Glazed Pork Tenderloin Plate
Michigan Traverse City tradition reading pork tenderloin pan-seared then roasted under a tart cherry, balsamic, and shallot glaze, plated with wild rice and pecan pilaf and roasted Brussels sprouts for the Great Lakes weeknight cherry country dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat pork dry and trim silver skin. Trim and halve Brussels sprouts. Finely chop shallot and mince garlic. Pick thyme and parsley leaves. Roughly chop pecans. Heat oven to 425F (220C).
Roast
Toss Brussels sprouts with 2 tbsp olive oil, 0.5 tsp salt, 0.5 tsp pepper on a large sheet pan. Roast 28 minutes, flipping at 14 minutes, until edges are deep amber. While sprouts roast, toast pecans in a dry saucepan over medium-low 3 minutes, shaking, until golden.
Simmer
Sweat shallot in 2 tsp oil over medium 2 minutes until softened. Add wild rice and chicken stock, simmer covered over low 25 minutes until rice is tender and liquid absorbs.
Sear
Season pork with 1 tsp salt and 0.5 tsp pepper. Heat remaining 1/4 cup oil in a large oven-safe skillet over medium-high 2 minutes. Sear pork 90 seconds per face on all four sides until deep golden brown.
Glaze
Add garlic and thyme to the skillet, cook 30 seconds until fragrant. Pour in balsamic vinegar, maple syrup, Dijon mustard, cinnamon, and 0.5 tsp salt; simmer 90 seconds until syrupy. Stir in cherries off heat 30 seconds.
Roast
Return pork to the skillet and turn to coat in glaze. Transfer to the oven 12 minutes until pork reads 145F (63C) at the thickest point. Lift pork to a board and rest 6 minutes. Simmer glaze over medium 2 minutes until thickened.
Rest and plate
Fork pecans and parsley through wild rice. Slice pork on the diagonal. Divide wild rice between two plates, fan pork slices over each, spoon cherry glaze generously, drape roasted Brussels sprouts alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.