Tender pork glazed with cherry bourbon, served over herbed pasta for a comforting, flavorful main dish.
# Ingredients:
→ Pork
01 - 1.1 lbs pork tenderloin, trimmed and cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - 0.5 tsp salt
04 - 0.25 tsp black pepper
→ Cherry Bourbon Glaze
05 - 1 cup fresh or frozen pitted cherries, halved
06 - 0.33 cup bourbon
07 - 2 tbsp balsamic vinegar
08 - 2 tbsp honey
09 - 1 tbsp soy sauce
10 - 0.5 tsp red chili flakes (optional)
11 - 2 cloves garlic, minced
→ Pasta & Garnishes
12 - 10 oz short pasta (e.g., penne or rigatoni)
13 - 1 tbsp unsalted butter
14 - 0.25 cup grated Parmesan cheese
15 - 2 tbsp fresh basil, chopped
16 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta per package directions until al dente. Drain, toss with butter, and set aside.
02 - Season pork pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear pork until browned and just cooked through, approximately 4–5 minutes. Remove pork from skillet and set aside.
03 - In the same skillet, combine cherries, bourbon, balsamic vinegar, honey, soy sauce, chili flakes (if using), and minced garlic. Bring to a simmer over medium heat. Cook, stirring occasionally, until cherries soften and the sauce thickens, approximately 8–10 minutes.
04 - Return pork to the skillet. Toss to coat thoroughly with the cherry bourbon glaze. Simmer for 2–3 minutes until pork is heated through and well glazed.
05 - Divide the buttered pasta among individual serving bowls. Spoon the glazed pork and sauce over the pasta.
06 - Garnish with grated Parmesan cheese, fresh basil, and parsley. Serve immediately.
