Roast Pork Tenderloin With Cherry Sauce Recipe

There’s something undeniably magical about transforming a simple pork tenderloin into a mouthwatering masterpiece with the perfect blend of sweet and savory; this cherry-infused delight will have you coming back for seconds!

I love the combination of flavors in my Roast Pork Tenderloin with Cherry Sauce. Using 1 1/2 pounds of juicy pork tenderloin seasoned with salt, black pepper, and fresh rosemary ensures a savory, aromatic base.

The cherry sauce, enriched with cherry preserves and balsamic vinegar, provides a delightful contrast, with Dijon mustard and a touch of soy sauce enhancing its richness. This dish offers a balanced nutritional profile, combining lean protein with the vibrant depth of fruit and spices.

Roast Pork Tenderloin With Cherry Sauce Recipe Ingredients

• Pork tenderloin: Lean protein source; tender, flavorful, low in fat.
• Cherry preserves: Adds sweetness; contains antioxidants and vibrant color.
• Balsamic vinegar: Provides acidity; balances sweetness, enhances depth of flavor.
• Dijon mustard: Offers tanginess; brings depth and mild spice.
• Rosemary: Fragrant herb; gives aromatic, earthy notes, high in antioxidants.
• Garlic: Boosts flavor; supports immune health, contains vitamins.

Roast Pork Tenderloin With Cherry Sauce Recipe Ingredient Quantities

• 1 1/2 pounds pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cherry preserves
• 1/2 cup balsamic vinegar
• 1/4 cup chicken stock
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 tablespoon fresh rosemary, chopped
• 1 garlic clove, minced
• 1/4 teaspoon red pepper flakes (optional)

How to Make this Roast Pork Tenderloin With Cherry Sauce Recipe

1. Preheat your oven to 400°F (200°C).

2. Season the pork tenderloin with salt and black pepper.

3. In a large oven-safe skillet, heat the olive oil over medium-high heat.

4. Sear the pork tenderloin on all sides until browned, about 4 minutes per side.

5. Transfer the skillet to the preheated oven and roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C).

6. Remove the pork from the oven and let it rest on a cutting board, covered loosely with foil.

7. In a saucepan over medium heat, combine the cherry preserves, balsamic vinegar, chicken stock, Dijon mustard, soy sauce, rosemary, minced garlic, and red pepper flakes.

8. Bring the mixture to a simmer and cook for about 5 minutes.

9. Stir in the cornstarch mixture to thicken the sauce, cooking for another 1-2 minutes until thickened.

10. Slice the rested pork tenderloin and serve it topped with the cherry sauce.

Roast Pork Tenderloin With Cherry Sauce Recipe Equipment Needed

1. Oven
2. Oven-safe skillet
3. Saucepan
4. Cutting board
5. Aluminum foil
6. Knife
7. Measuring spoons
8. Measuring cups
9. Small bowl for cornstarch mixture
10. Stirring spoon or spatula
11. Meat thermometer

FAQ

• Q: Can I use a different cut of pork instead of tenderloin?
  
  A: While pork tenderloin is recommended for its tenderness and quick cooking time, you can substitute with pork loin. Adjust the roasting time accordingly, as a thicker cut may require longer cooking.
• Q: Can I use fresh cherries instead of cherry preserves?
  
  A: Yes, fresh cherries can be used. Pit and halve the cherries; cook them down with sugar to create a similar sweet base as the preserves.
• Q: How can I ensure my pork tenderloin is cooked properly?
  
  A: Use a meat thermometer to check for an internal temperature of 145°F (63°C), then let it rest for a few minutes before slicing.
• Q: Is the red pepper flakes necessary?
  
  A: No, red pepper flakes are optional and add a bit of heat. Omit them if you prefer a milder dish.
• Q: Can I prepare the cherry sauce in advance?
  
  A: Yes, the sauce can be made ahead and reheated gently. Store it in an airtight container in the refrigerator for up to 3 days.
• Q: What sides pair well with this dish?
  
  A: Roasted vegetables, mashed potatoes, or a simple green salad complement the flavors of the pork tenderloin and cherry sauce beautifully.

Roast Pork Tenderloin With Cherry Sauce Recipe Substitutions and Variations

• Olive oil: Substitute with avocado oil or vegetable oil.
• Cherry preserves: Substitute with raspberry preserves or cranberry sauce.
• Balsamic vinegar: Substitute with red wine vinegar or apple cider vinegar.
• Dijon mustard: Substitute with whole grain mustard or spicy brown mustard.
• Rosemary: Substitute with thyme or sage.

Pro Tips

1. Rest the Meat After roasting, let the pork tenderloin rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful dish.

2. Use a Meat Thermometer To avoid overcooking, use a meat thermometer to check the internal temperature of the pork. Remove it from the oven as soon as it reaches 145°F (63°C) for perfectly cooked pork.

3. Sear Properly Ensure the skillet and oil are hot enough before adding the pork to get a good sear. This process locks in the juices and creates a flavorful crust.

4. Balance the Sauce Taste the cherry sauce as it cooks and adjust the seasoning if needed. If it’s too sweet, add a bit more balsamic vinegar; if too tangy, add a small amount of honey or sugar.

5. Customize the Spice If you like heat, add the red pepper flakes to your taste preference. If serving guests with varying spice tolerances, consider offering them on the side so each person can adjust the heat of their dish.