Glazed Pork Tenderloin with Creamy Turnip Puree

Serves 4 to 6

Pan IconWHY THIS RECIPE WORKS: We love serving quick-cooking pork tenderloin for a weeknight meal, but its mild flavor can always use a boost. Here we opt for a sweet-tart glaze with the bright flavor of cherries and the warmth of port, while rosemary adds the right herbal depth. By adding the glaze ingredients to the pan after browning the pork, we thicken the glaze, plump the cherries, and gently cook the pork through all at once. A side of creamy turnip puree makes a surprising and appealing change of pace from the typical mashed potato side. After microwaving the turnip pieces while the pork cooks on the stovetop, all we have to do is puree them in the food processor with butter and cream to get a perfect side for this satisfying winter meal.

2

pounds turnips, peeled and cut into ½-inch pieces

½

cup heavy cream

4

tablespoons unsalted butter

Salt and pepper

2

(12- to 16-ounce) pork tenderloins, trimmed

1

tablespoon vegetable oil

1

cup ruby port

1

cup low-sodium chicken broth

1

cup dried cherries

1

sprig fresh rosemary

1. Place turnips in bowl, cover, and microwave until tender, 7 to 9 minutes, tossing halfway through cooking. Bring cream and butter to simmer in small saucepan over medium heat. Process turnips and butter mixture in food processor until smooth and creamy, about 30 seconds. Transfer puree to bowl and season with salt and pepper to taste. Cover to keep warm.

2. While turnips cook, pat pork dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook tenderloins until well browned all over, 5 to 8 minutes. Add port, broth, cherries, and rosemary and cook, turning pork occasionally, until mixture is slightly thickened and meat registers 145 degrees, about 10 minutes. Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.

3. Reduce sauce mixture until thick and syrupy, about 3 minutes. Discard rosemary and season sauce with salt and pepper to taste. Slice pork and serve with sauce and turnip puree.