Pork Fillets with Dark Cherry Sauce
Elevate your dinner table with this elegant recipe for Pork Fillets with Dark Cherry Sauce, a perfect balance of savory and sweet flavors that’s guaranteed to impress. Tender, juicy pork fillets are pan-seared to golden perfection and simmered in a rich, velvety sauce made with dark sweet cherries, red wine, balsamic vinegar, and a hint of brown sugar. The sauce’s natural sweetness is perfectly offset by the tangy depth of the vinegar, creating a harmonious blend that pairs beautifully with the pork. Finished with a glossy, lightly thickened consistency and the optional addition of fresh thyme, this dish is both visually stunning and deliciously aromatic. Ready in just 40 minutes, it’s ideal for special occasions or a quick yet indulgent weeknight meal. Serve with creamy mashed potatoes or roasted vegetables to complete this gourmet experience.
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Recipe Information
Ingredients
- 4 pieces (150g each) pork fillets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1.5 cups (pitted, fresh or frozen) dark sweet cherries
- 0.5 cup red wine
- 2 tablespoons balsamic vinegar
- 0.5 cup chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon (optional) fresh thyme leaves
Instructions
Season the pork fillets with salt and black pepper on both sides.
In a large skillet, heat olive oil and butter over medium-high heat. When hot, sear the pork fillets for about 3-4 minutes per side until nicely browned. Remove them from the skillet and set aside.
In the same skillet, reduce heat to medium and add the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the balsamic vinegar, chicken broth, and brown sugar to the skillet. Stir well to combine.
Add the cherries to the skillet and let the mixture simmer for 5-7 minutes, stirring occasionally, until the cherries soften and the liquid is slightly reduced.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly add the slurry to the skillet, stirring constantly, to thicken the sauce.
Return the pork fillets to the skillet, spooning the cherry sauce over them. Cover and let them simmer gently for another 6-8 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Sprinkle with fresh thyme leaves (if using) before serving.
Serve the pork fillets hot, topped with the dark cherry sauce. Pair with mashed potatoes, roasted vegetables, or a light salad for a complete meal.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 41.5 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3344 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
