Fish Trip Cafe

Cherry sauce is not just a pretty face.

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— Pork Tenderloin with Cherry Sauce (serves 2) —

400g pork tenderloin fillet

Salt and black pepper

2 tablespoons olive oil

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— for Cherry Sauce —

1 tablespoon vegetable oil

1 shallot, finely chopped

1 cup black cherries, pitted

60ml port

100ml chicken stock

1 teaspoon light soy sauce

1/2 tablespoon balsamic vinegar

A pinch of salt

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Preheat the oven to 350F / 180C.

Sprinkle the pork all over with salt and black pepper. Heat the oil in a frying-pan over a medium-high heat. Add the pork and cook 4 minutes on each side until browned.

Transfer the pork to a baking pan, roast for about 15 minutes.

Heat the oil in a saucepan over medium heat, saute the shallot until softened.

Add the cherries, port, stock, soy sauce, balsamic vinegar and a pinch of salt and simmer until the sauce has reduced by half and thickened to a light syrup consistency.

Slice the pork tenderloin and drizzle with the cherry sauce.