DARK SWEET CHERRIES
[dahrk] [sweet] [cher-ee]
AVAILABLE:Cherry season lasts between June and August. Different varieties ripen at different times, although most are ready in July, making it the perfect month to enjoy cherries.
ABOUT:Dark Sweet Cherry varieties include: Chelan, Sweetheart, Lapin, Sunburst, Stella, and Bing—the most popular. Bing Cherries originated in Oregon, and are grown along the Pacific Coast of the United States and in coastal areas in Central and South America. In California, Bing Cherries begin to ripen in early June, whereas in Oregon and Washington they’re ready in late June, early July. They require a wet environment, making them the perfect fruit for the Northwest.
The Fruit Company only uses cherries grown in Oregon and Washington. While we love supporting local farms and orchards, it’s the quality and sweetness that makes choosing local cherries a no-brainer. Orchardists in the area deal with rainy spring months that threaten to ruin each year’s crop, but every summer they turn out the best cherries in the world.
TASTE & RIPENESS:Dark Sweet Cherry refers to any cherry varieties that possess a medium-to dark red flesh and sweet finish. We pick our cherries and ship them out right away to bring you the freshest fruit possible. When you receive your cherries be sure to put them directly into your refrigerator for a few hours to cool them and firm them up. Take them out, give them a rinse with cool water and enjoy!
RECIPE:CHERRY PORK TENDERLOIN:
- 1 Tablespoon Olive Oil
- 2 Tablespoons Olive Oil
- ¼ Cup Shallot, Finely Chopped
- ¾ lb. Pork Tenderloin
- ¼ Teaspoon Salt
- 1 Cup Reduced-Sodium Chicken Broth
- 1 Tablespoon Balsamic Vinegar
- 1 Cup Dark Sweet Cherries
- 1 Teaspoon Butter
- 1 Teaspoon Light Brown Sugar
- Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until lightly browned. Drain on paper towels.
- Season tenderloin with salt and pepper. Heat remaining 2 teaspoons oil in ovenproof skillet over medium-high heat. Add tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
- Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 10 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
- Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
- To serve, slice warm tenderloin on diagonal, and top with sauce.
Recipe courtesy www.recipezaar.com. View more images and information about this recipe at The Fruit Company's Blog.
MORE INFORMATION:Cherry Harvest
Will It Grill? - Part 2