Pork Tenderloin with Cherry Sauce
Elevate dinnertime with this succulent Pork Tenderloin with Cherry Sauce, a show-stopping blend of savory and sweet flavors perfect for special occasions or weeknight indulgence. Juicy pork tenderloin is expertly seared and oven-roasted to tender perfection, then topped with a luscious, tangy cherry sauce made from fresh cherries, cherry preserves, and a splash of balsamic vinegar. Infused with hints of garlic, shallots, and fresh thyme, this dish combines simplicity with elegance in every bite. Ready in just 40 minutes, it’s an ideal main course that pairs beautifully with roasted vegetables or creamy mashed potatoes for a meal that’s as easy to make as it is impressive.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Shallot (finely chopped)
- 2 cloves Garlic (minced)
- 0.5 cup Chicken broth
- 2 tablespoons Balsamic vinegar
- 0.5 cup Cherry preserves
- 1 cup Fresh cherries (pitted and halved)
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 400°F (200°C).
Season the pork tenderloin with salt and pepper on all sides.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
Sear the pork tenderloin for about 2-3 minutes on each side, until it is golden brown.
Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the pork from the skillet and let it rest on a cutting board, loosely covered with foil.
While the pork rests, prepare the cherry sauce. In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium.
Add the chopped shallot and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
Deglaze the skillet with the chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in the balsamic vinegar, cherry preserves, fresh cherries, and thyme leaves. Let the mixture simmer for 4-5 minutes, until the cherries are softened and the sauce is thickened slightly.
Remove the skillet from the heat and stir in the butter until melted and the sauce is glossy.
Slice the rested pork tenderloin into medallions and arrange them on a serving platter.
Spoon the warm cherry sauce over the pork and serve immediately.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 26.1 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 676 mg | 14% | |
*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.
