Juicy pork in a creamy cherry sauce with mushrooms

Instructions

1. Preheat oven to 200C/390F.
2. Sprinkle pork with salt and pepper.
3. Heat oil in a skillet over high heat until nicely browned on both sides.
4. Place in oiled tin in the oven for 15 minutes. Remove pork onto a plate, cover with foil and set aside in a warm place while you make the sauce.
5. Melt 1 tbsp butter in skillet over high heat. Cook mushrooms until browned, then remove.
6. Reduce heat to medium high, melt 1 tbsp butter. Add onion and garlic, cook for 2 minutes or until onion is softened. Add flour and mix.
7. Mix together the wine and cherries. Add to garlic and onion and cook until mostly evaporated (about 1 minute).
8. Add tarragon and hot chicken broth, whisk until dissolved. Bring to simmer and cook until the liquid reduces by half - 3 to 5 minutes.
9. Add cream and mix, then return the mushrooms and pork into the skillet as well as juices pooled on the plate. Simmer for 1 - 2 minutes until the sauce thickens into a thin gravy consistency. Keep in mind that it will thicken more as you serve.
10. Transfer to serving platter with the gravy on the side or poured over the top. Serve with wedges potatoes.

• Servings : 3
• Ready in : 45 Minutes
• Course : Main courses
• Recipe Type : Meat, recipes for summer
• Ingredient : Butter, Cherries, Cherries, Chicken stock, Cornflour, Cream, Double cream, Flour, Garlic, Ground black pepper, Loin of pork, Mushrooms, Onion, Pepper, Pork meat, Red wine, Salt, Sunflower oil, Tarragon