3 lbs Pork Tenderloin (appx two large tenderloins)
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons vegetable oil
Bing Cherry Compote
2 cups halved, pitted fresh Bing cherries
1 cup chicken stock
1 large shallot - diced
1/2 cup Pinot Noir
1/4 cup balsamic vinegar
2" finger of ginger - peeled sliced into large pieces
3 sprigs fresh thyme
2 sprigs fresh oregano
1 tablespoon olive or vegetable oil
Chopped parsley for garnish if desired
Salt to taste
In a large bowl, dissolve salt and sugar in about a cup of water. Add pork and add enough water to cover. Let pork brine for 2-4 hours. If you don't have time to brine, season each tenderloin all over with kosher salt.
Preheat the oven to 350°. Drain the pork, discarding the brine and patting dry. In a large skillet, heat 2 tablespoons of oil until shimmering. Add the pork tenderloins and cook over medium heat, turning, until browned all over, about 10-12 minutes. Add a little chicken broth into the skillet if brown bits begin to burn. Transfer the pork to a rimmed baking sheet.
Move pork to oven and roast for about 15-18 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer the pork to a cutting board and let rest for 10 minutes.
While pork is roasting, add 1 tbsp oil to the skillet along with shallots over medium heat. Allow shallots to slightly brown (2-3 minutes) before deglazing the pan with Pinot Noir. Scrape the bits off the pan and reduce over high heat for 2 minutes. Add chicken broth, balsamic vinegar, ginger and cherries to the skillet and cook uncovered for 4-6 minutes or until liquid begins to thicken.
Depending on the cherries, cook longer to reduce further or add more chicken stock if liquid dries up. Also, depending on your chicken stock, you may need to add additional salt to taste.
Stir in the remaining herbs sprigs and turn off the heat. Let cool for a couple minutes which will also allow the herbs to impart their aromas. Remove the herb stems and ginger slices and discard. Transfer compote to serving bowl.
Once pork has rested, slice and top with compote.
Garnish with parsley if desired.