This recipe originally called for a pork tenderloin to go with the cherry sauce. I did try it that way first and it was good but as many of you already know, I am not a pork fan. I couldn’t see me eating this throughout the fall and winter months as a quick and comforting meal so….I switched it to Turkey Tenderloin.
But like most of my recipes, you can absolutely do it with the pork! I’m not sure about beef though. Beef and cherries don’t sound all that appealing to me.
I have to day, it was really good! I am actually considering doing this at Thanksgiving instead of an entire turkey since it just the four of us this year. It has that sweet, tartness that a cranberry would give but it’s a fun cherry instead! And I still have a bunch of cherries frozen so it works out well.
The balsamic vinegar it a good contrast to the sweet, tartness of the cherries and keeps the sauce savory. I paired it with roasted potatoes and green beans.
This is definitely a keeper and the left-overs are even better! The turkey has had time to “mingle” with the sauce!
This is easily one of my new favorite meal to make. No joke folks! It is so mouthwatering good, you just have to take my word and go ahead and make it. You can use regalur russet potatoes or sweet potatoes for this. I chose sweet because it’s what I had. Whichever you choose, just make sure you squeeze out all the water.
Use those muscles people!
I recruited the hubby to do this part for me. Tony Horton made my muscles angry that day.
You’re also going to need a waffle iron. Yes, you read that correctly. You actually put potatoes in a waffle maker – and they are wonderful! Just think of all the endless things you could put over the top of these!
Now servings are going to be based on which type of waffle maker you have. I have a Belgian waffler maker and was able to get two large waffles out of the mixture. I divided each large waffle in two and that was a serving. I have no clue on the square waffle maker. You will have to test and see.