This one is significant because it’s the first serious homemade meal I’ve cooked since The Flood that trashed my condo on Memorial Day weekend. I’ve spent the last three months dining mainly on takeout, deli, and leftover Easter candy, which gave me first-hand proof that the old adage is right: “Man shall not live by rotisserie chicken alone.”
Pork loin is ridiculously easy to cook, easier, even, than boneless skinless chicken breast.* I blended elements from a recipe for Pork Loin with Cherry Vinaigrette that I found in Bon Appétit with a complementary one for Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce from Epicurious, and came up with this.
Despite appearances, btw, the pork was not overcooked. It was much pinker than it appears in the photo.
Underappreciated gadget: I have to give special credit to the little plastic cherry-pitter that spends 99.9% of its time sitting on a shelf, ignored and unloved. I use it maybe three times a year, but when I need it for something like the pitted cherries in this recipe, it’s absolutely essential. Ever try to pit cherries manually?
The way this story should end is with the Pork Loin with Cherries and Shallots declared a culinary masterpiece, and everybody applauding like they do in r/ThatHappened.
Maybe next time. This was just OK.
★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.
* But boneless skinless chicken breast is much more versatile.