Prep 15 mins
Cook 30 mins
I love cherries and pork together so plan on making this one soon!
Make and share this Pork Tenderloin With Cherry Sauce recipe from Food.com.
- 1 tablespoon olive oil, divided
- 2 teaspoons olive oil, divided
- 1⁄4 cup shallot, finely chopped
- 3⁄4 lb pork tenderloin (12 ounces)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 cup reduced-sodium chicken broth
- 1 tablespoon balsamic vinegar
- 1 cup frozen dark sweet cherries
- 2 tablespoons dried sour cherries, finely chopped (optional)
- 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; reserve.
- 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, top with sauce, and sprinkle on reserved shallots.
***Rating is for sauce only*** I intend to make this again some day with the pork tenderloin. I made the sauce (minus the chicken broth) for ham steaks I baked in the oven. This is a keeper, such a nice contrast sweet/tart & salty. Thanks for the post!
This was pretty good. I skipped the dried cherries, but otherwise made as written. Thanks for sharing!
Fantastic! The cherry sauce was excellent! Not too tart, not too sweet. It went perfectly with the moist pork tenderloin. And the color was awesome! I also like the little bit of bite that the shallots added. I did not use the dried cherries, as I could not find them, so for extra cherry flavor I served with a nice pinot noir :)