Pork Tenderloin With Cherry Sauce

"I love cherries and pork together so plan on making this one soon!"
photo by Chandra M photo by Chandra M
photo by Chandra M
Ready In:
1hr 5mins




  • 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 3 tablespoons 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 30-40 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.

Questions & Replies

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  1. nignbess1
    Can I use tart canned cherries
  2. nignbess1
    How much meat is used


  1. Mrs. Moon
    This was pretty good. I skipped the dried cherries, but otherwise made as written. Thanks for sharing!
  2. Chandra M
    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 :)
  3. pooh4me_10623027
    The sauce is too luquidy. Was it to be 1 cup broth? Hard to reduce 4 cups to 1/2 cup in 5 to 6 minutes... Otherwise, delicious!
  4. barryvino
    please update - 4 cups of broth? sure its not 1 cup?
  5. Brandy S.
    Simple preparation using a minimal number of good ingredients. How can you go wrong? I have made this with grilled pork tenderloin as well (flatten the loin out a bit and grill over med/high heat for about 5 minutes per side) and love it just as much. Don't over cook the pork, you want it pink and tender. Yum



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