(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

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Member Comments

GuestHi Chef John, another big thnaks to you for your web blog! Just tried this last night and it sure did rock! My dinner guest just loved it! This time, my tenderloin came out juicy, and not the least bit dry, even though I made it well done. Also, the pan sauce was awesome! I think several things helped this be so great, I got a good sear, so good amount of caramelization was had, not to mention the magic of the black pepper and black cherries. I also used good quality preserves and made sure to do the monte-beurre.Was wondering if instead of roasting, I cut the tenderloin into thin slices, then saute9 it, then make the pan sauce and then poaching the sliced tenderloin in the pan sauce?I figure that the pork will retain even more moisture this way.Wanted to know how that sounds to you? [url=]xaylyx[/url] [link=]inmxiy[/link]********** 
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