Sweet cherries bring summer flavor to pork
Traverse City’s temperate climate allows cherry trees to thrive. We’ll learn how to prepare pork tenderloin with Michigan sweet cherries.
What exactly are cherries? Cherries are the small-stone fruits of trees of the Prunus genus that grow in temperate climates around the world. Today’s recipe calls for sweet cherries, which have a crunchy texture and deep flavor. Tart cherries have a sharp, bright flavor.
Advantages: Cherries are a wonderfully refreshing fruit that can be enjoyed out of hand and fresh off the tree. They are high in vitamin C and low in calories.
Selecting cherries: Choose sweet cherries that are firm, dark, almost purple-red and bruise-free. The stems should be intact and the cherries should smell rich and fruity. Take your time and select those that have a deep color and natural shine. Store them in a shallow bowl or pan loosely covered with plastic wrap in the refrigerator. Wash under cold running water just before use.
Preparing cherries: A cherry pitter is a great tool to get the pit out without losing all that wonderful juice and destroying the shape. Handle the cherries carefully. A pound of cherries will yield about one cup stemmed and pitted.
Serving suggestions: Cherry essence makes a great base for the pork tenderloin sauce.
Mix and match: Don’t forget fresh herbs to highlight the cherry flavor. My favorite with cherries is sage; chives are good, too.
Try your technique: Try my favorite Tenderloin of Pork with Cherry Essence on the grill to capture the flavor of summer.