Pork tenderloin with cherry sauce

Let the cherries drain and collect the syrup. Chop the shallot.

Heat the butter in a saucepan and fry the shallot for 3 minutes. Add the flour and stir in low heat for 5 minutes (roux).

Add the thyme, the beer, half of the cherries and all the syrup from the jar to the roux while stirring with a whisk. Allow 10 minutes to reduce on low heat.

Meanwhile sprinkle the pork tenderloin with salt and pepper. Heat the butter in a frying pan and fry the meat over a high heat in 2 min. Brown.

Reduce the heat and fry the pork tenderloin in a further 10 minutes of rosé. Times regularly.

Remove the meat from the pan and leave, covered with aluminum foil, for 5 minutes on a plate.

In the meantime pour the sauce through a ball sieve in a saucepan and bring back to the boil. Remove the sauce from the heat.

Mix in the rest of the butter, the rest of the cherries and the maple syrup and season with salt and pepper.

Cut the pork tenderloin into slices of 1 cm thick and spoon over the sauce. Yummy! .