Pork Tenderloin Recipe

Prepare and marinate pork

Trim silver skin and excess fat from the pork tenderloin and pat dry with paper towels. In a small bowl whisk together 2 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, 1 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub the marinade evenly over the tenderloin, place in a shallow dish or resealable bag, cover, and refrigerate for at least 30 minutes and up to 4 hours (bring to room temperature 20–30 minutes before grilling).

Preheat grill

Preheat an outdoor grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly with 1 tbs olive oil to prevent sticking.

Grill the pork

Remove tenderloin from marinade, let excess drip off. Sear the tenderloin on the hot grill for 2–3 minutes per side to develop a brown crust, then move to indirect heat (or reduce to medium) and continue grilling, turning every 3–4 minutes, until an instant-read thermometer inserted into the thickest part reads 140°F (about 12–18 minutes total depending on thickness).

Rest the meat

Transfer the pork to a cutting board, tent loosely with foil, and rest for 8–10 minutes. Internal temperature will rise to about 145°F while resting.

Sauté shallot

While pork rests, melt 1 tbs unsalted butter in a small saucepan over medium heat. Add the finely minced shallot and cook 2–3 minutes until softened and translucent but not browned.

Make cream base

Add 3 oz heavy cream and 2 oz whole milk to the pan and bring to a gentle simmer, stirring to combine with the shallot.

Add cheese and mustard

Reduce heat to low, stir in 3 oz crumbled Gorgonzola and 1 tsp Dijon mustard. Stir continuously until the cheese melts into a smooth sauce (about 1–2 minutes). If the sauce is too thick, add up to 1 tbs water or extra milk to reach desired consistency. Season with 1/2 tsp freshly ground black pepper and salt to taste. Keep warm on the lowest heat setting while plating.

Make cherry balsamic reduction

In a small saucepan combine 3 oz pitted cherries, 2 tbs balsamic vinegar, 1 tsp brown sugar or honey, 1 tbs water and 1/4 tsp red pepper flakes (optional). Bring to a gentle simmer over medium heat and cook 6–8 minutes, stirring occasionally, until cherries soften and liquid reduces to a glossy, slightly syrupy consistency. Taste and adjust seasoning with a pinch of salt if needed. If you prefer a smooth finish, mash the cherries lightly with the back of a spoon or blitz briefly with an immersion blender, then return to the pan to warm through.

Finish with butter (optional)

For extra shine, swirl in 1/2 tbs cold butter off heat until incorporated before serving.

Slice and plate

Using a sharp knife, slice the rested pork tenderloin into 1/2-inch thick medallions on the diagonal. Arrange slices on a warmed platter or individual plates.

Sauce the pork

Spoon a generous drizzle of the warm Gorgonzola-Dijon cream over the pork medallions. Then spoon the cherry balsamic reduction over or alongside the pork to provide bright, acidic contrast.

Garnish and serve

Finish with a sprinkle of chopped fresh parsley and a little lemon zest for brightness. Serve immediately while warm.