(0 = leftover)

Pork Tenderloin with Cherry Port Sauce

Cherry Port Sauce
1 tsp
vegetable oil
1 cup
onion, sliced
3/4 cup
port wine
3/4 cup
dried cherries
2 tbs
apricot jam
1/4 cup
chicken broth
1 tbs
butter - unsalted, cut into 3 pieces

2 lbs
pork tenderloin, remove silver skin
1 1/4 tsps
kosher salt
3/4 tsp
freshly ground black pepper
2 tsps
vegetable oil

  • Preheat oven to 400 degrees. Cover baking sheet with foil for easy clean up.
  • Combine salt and pepper and rub into pork. Let it sit for 10-15 minutes if you have the time.
  • Heat oil in 12-inch skillet over medium-high heat until very hot. Place both tenderloins in skillet and brown well on all sides. Let each side cook for about 3 minutes without moving them.
  • Transfer tenderloins to baking sheet and place in oven ; roast until internal temperature registers 135 - 140 degrees, about 10 to 15 minutes.
  • Transfer tenderloins to cutting board and tent loosely with foil and let rest until internal temperature registers 145 - 150 while you make the sauce.
Cherry Port Sauce
  • After the tenderloins go in oven, add oil to pan over medium-high heat.
  • Add onion and cook, stirring frequently, until softened and golden brown, about 5-7 minutes. Don't rush it.
  • Add port, cherries, broth and jam and scrape up browned bits with wooden spoon.
  • Let simmer while pork comes up to temperature, until mixture is slightly thickened.
  • Stir in any juices from the rested pork and simmer until thickened and reduced to about 1/3 cup.
  • Remove from heat and whisk in butter, one chunk at a time.
  • Season to taste with salt and pepper.


Prep Time: 0:15 Cook Time: 0:20 Skill Level: Average Cuisine: American Serves: 8 Calories: 297.4 Fat: 10.3g Unsaturated Fat: 5.51g Protein: 32.1g Carb.: 14.7g Sugar: 10.4g Sodium: 482.3mg Calcium: 15.9mg Potassium: 15.9mg Fiber: 1g GL: 8

Recipe Tools

Add To Favorites Edit Hide View for servings
Nutrition by ingredient Rate Ingredients Create Item From

Meals For This Recipe

Select radio button to replace Saturday's Dinner

Member Comments

GuestLooks great ... and I like tenderloins, but is there ever a time you would cooshe to use a loin instead of tenderloin? Why or why not? If you would - would you change the technique? Do you keep a couple of jars of jam/jelly on hand to make sauces? Which are your standards, cherry? apricot? Others?Thanks...Regarding PayPal - I've just never liked it. More options for payment may mean more payment:) [url=]bxlxrxpogll[/url] [link=]ncdbfh[/link]***** 
Comment Adult Rating Kid Rating Effort