My Husband Can Cook: Delicious Pork & Cherries With Green Beans | Vicki James

​Here is another wonderful recipe taking full advantage of the last of the year’s cherry crop. Right now, there are still Canadian cherries in the stores. Make haste, though, because they may not be around much longer. This terrific recipe from Eating Well magazine is simple, delicious and healthy. It’s also great for the grill and could be your Labor Day cookout recipe.

​I recently had a total knee replacement. Ouch! So I’ve had to rely on my sweet husband to help in the kitchen. I’m happy to say he has cheerfully risen to the occasion and I’ve actually enjoyed some very good food while I’m recuperating. He probably would not like for me to tell you how many times we’ve eaten pizza in the past few weeks, so I won’t ( but it’s at least 6). However, he has to cook and clean up, so I can’t blame him for wanting to keep things simple. For optimal healing, I’m supposed to eat lots of protein, fruits and vegetables. This recipe ticks all the boxes, plus it’s divine. Don’t pass up this opportunity to make the most of summer’s loveliest gems before they are gone.

Ingredients

1 pound pork tenderloin 

2 tablespoons extra virgin olive oil, divided

2 teaspoons chopped, fresh thyme

½ teaspoon chipotle chili powder

¾ teaspoon salt

½ cup chopped shallots

2 cups cherries, pitted and halved

2 tablespoons dry red wine

2 tablespoons chopped fresh basil

Directions 

Preheat your grill to medium high.

Mix the olive oil, chili powder, ½ teaspoon salt and thyme. Rub the mixture all over the tenderloin. Grill for about 20 minutes or until the meat thermometer reads 145 degrees. Remove the tenderloin, tent it with foil and let it rest while you prepare the cherries.

Heat one tablespoon of olive oil in a skillet over medium heat.
​
Add shallots and one teaspoon thyme. Cook, stirring occasionally for about two minutes.

Add cherries and cook until softened, about 6 minutes. Stir in the wine and cook on high heat for one minute. Remove pan and stir in basil and ¼ teaspoon salt.

Slice the pork and stir any juices into the cherries. Serve the pork with the cherries and garnish with additional basil if desired.

This dish pairs wonderfully with brown rice and green beans.

Verdict: absolutely delicious. My husband mumbled something about not following the recipe exactly and admitted he forgot a few things, so it must be a forgiving recipe. He declined to tell me what he forgot to do. That’s fine, he can make this for me anytime. My contribution was mixing the spice rub and pitting the cherries. I did not have any chipotle chili powder, so I mixed regular chili powder with some ground chipotle pepper and it worked just fine.

Check back soon. My husband has made me some other terrific recipes that I’ll be sharing. Hmmm, if he gets any better, I may just have to get my other knee replaced!