Black Cherry Pork Tenderloin the Mid Atlantic
Elevate dinner with the irresistible flavors of the Mid-Atlantic in this Black Cherry Pork Tenderloin recipe! Tender, juicy pork tenderloins are perfectly seasoned with a fragrant rosemary rub, seared to golden perfection, and then roasted to bring out their succulent richness. The star of the dish is a luscious black cherry sauce made with sweet cherry preserves, dry red wine, and a hint of balsamic vinegar, creating the perfect balance of sweet and tangy. Aromatic garlic and onions add depth, while the buttery sauce coats every bite in velvety goodness. Ideal for an elegant dinner party or a cozy night in, this dish pairs elegantly with mashed potatoes or roasted vegetables, showcasing a flair of regional flavor with modern sophistication.
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Recipe Information
Ingredients
- 2 lbs pork tenderloin
- 1 cup black cherry preserves
- 0.5 cup dry red wine
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp unsalted butter
- 1 yellow onion, finely diced
- 0.5 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the salt, black pepper, and fresh rosemary. Rub the mixture evenly over both pork tenderloins.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 3-4 minutes per side. Remove the pork from the pan and set it aside.
In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the diced yellow onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Deglaze the pan with the dry red wine, scraping up any browned bits from the bottom. Let the wine simmer for about 2 minutes to reduce slightly.
Stir in the black cherry preserves, balsamic vinegar, and chicken broth. Mix until well combined, and bring the sauce to a gentle simmer.
Return the seared pork tenderloins to the skillet and spoon some of the sauce over them.
Transfer the skillet to the preheated oven and roast for 18-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5 minutes.
Slice the pork tenderloins into medallions and serve with the black cherry sauce drizzled over the top. Garnish with additional fresh rosemary if desired.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 38.2 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
