Roast Pork Tenderloin With Red Wine Cherry Sauce Recipe

I can never resist a pork tenderloin that slices up juicy and gets cloaked in a glossy red wine cherry sauce. This one looks dinner-party fancy, but it’s simple enough to make any night feel special.

I’m obsessed with this roast pork tenderloin because it hits that sweet spot between fancy-ish and totally doable without acting precious about it. I love how the meat stays juicy and sliceable, then that glossy cherry sauce comes in with a bold, tangy, slightly sweet punch that makes every bite more interesting.

But the real pull for me is the contrast. Savory pork, rich cherries, a little drama on the plate.

And yes, I absolutely go back for extra sauce. No shame.

This is the kind of dinner I crave when I want something impressive that still feels like my kind of food.

Ingredients

• Pork tenderloin is lean, tender, and feels fancy without trying too hard.
• Kosher salt wakes everything up, because bland pork is honestly sad.
• Black pepper adds a little bite, but doesn’t boss the dish around.
• Olive oil helps the pork brown nicely and keeps things from sticking.
• Butter brings that rich, cozy flavor you’ll definitely notice.
• Garlic makes the kitchen smell amazing, which is half the fun.
• Thyme adds a woodsy note that just fits pork so well.
• Rosemary is bold, herby, and a little goes a long way.
• Cherries turn saucy and sweet-tart, basically the star of the plate.
• Red wine adds depth, like the sauce cooked longer than it did.
• Chicken stock keeps the sauce savory, not just fruity.
• Balsamic vinegar gives it tang and keeps the sweetness in check.
• Brown sugar or honey softens the tart cherries just enough.
• Shallot adds gentle onion flavor without being too sharp.
• Plus, cold butter makes the sauce glossy and restaurant-looking.

Ingredient Quantities

• 2 pork tenderloins, about 1 to 1 1/2 pounds each (trimmed)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 teaspoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary
• 2 cups fresh or frozen pitted cherries
• 3/4 cup dry red wine
• 1/2 cup low sodium chicken stock
• 1 tablespoon balsamic vinegar
• 1 to 2 tablespoons brown sugar or honey, to taste
• 1 small shallot, finely chopped
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water, optional for thickening
• 2 tablespoons cold unsalted butter, for finishing sauce
• Fresh thyme sprigs for garnish, optional

How to Make this

1. Preheat oven to 400°F (200°C). Pat pork tenderloins dry and season all over with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

2. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large ovenproof skillet over medium-high heat until shimmering. Sear tenderloins, turning, until browned on all sides, about 2 to 3 minutes per side.

3. Transfer skillet to the oven and roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 12 to 18 minutes depending on thickness. Remove pork to a cutting board and tent loosely with foil to rest for 5 to 10 minutes.

4. While pork rests, return the skillet to medium heat and add the finely chopped shallot and 3 cloves minced garlic. Cook, stirring, until softened and fragrant, about 1 to 2 minutes.

5. Add 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) and 1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried) and cook briefly to bloom the herbs.

6. Stir in 2 cups fresh or frozen pitted cherries, 3/4 cup dry red wine, 1/2 cup low sodium chicken stock, and 1 tablespoon balsamic vinegar. Bring to a simmer and reduce until the sauce is slightly thickened, about 6 to 8 minutes.

7. Taste and sweeten with 1 to 2 tablespoons brown sugar or honey as desired. If you prefer a thicker sauce, whisk together 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk into the simmering sauce and cook until glossy and thickened, about 1 minute.

8. Remove pan from heat and swirl in 2 tablespoons cold unsalted butter until melted and the sauce is silky. Adjust seasoning with salt and pepper to taste.

9. Slice the rested pork tenderloins into medallions, spoon the red wine cherry sauce over the top, garnish with fresh thyme sprigs if desired, and serve immediately.

Equipment Needed

1. Ovenproof large skillet (preferably cast iron)
2. Instant-read meat thermometer
3. Cutting board
4. Chef knife
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula
7. Small bowl and whisk (for cornstarch slurry)
8. Aluminum foil or clean kitchen towel for resting

FAQ

Roast Pork Tenderloin With Red Wine Cherry Sauce Recipe Substitutions and Variations

• Pork tenderloins
  • Pork loin center cut roast, trimmed and cut into 2 equal pieces for similar cook time
  • Boneless pork chops, seared and finished in oven (watch shorter cook time)
  • Boneless skinless chicken breasts, seared and roasted, adjust sauce for milder meat
• Fresh or frozen pitted cherries
  • Dried cherries rehydrated in warm water or wine, drained
  • Fresh or frozen cranberries for a tarter sauce, add a touch more sugar or honey
  • Pomegranate arils or juice for bright, tangy fruit flavor
• Dry red wine
  • Low sodium chicken or beef stock with 1 tablespoon balsamic vinegar for depth
  • Pomegranate or unsweetened black cherry juice plus 1 teaspoon vinegar, if you need nonalcoholic option
  • Extra chicken stock with a splash of red wine vinegar for brightness
• Cornstarch slurry (optional)
  • Arrowroot powder mixed with cold water, same proportion, clears nicely
  • All purpose flour slurry 1 tablespoon flour mixed with 2 tablespoons cold water, cook slightly longer
  • Reduce sauce gently to concentrate and thicken without starch

Pro Tips

1. Bring pork to room temperature for 20 to 30 minutes before searing so it cooks more evenly and hits the target temperature more predictably.

2. Use an instant read thermometer and pull the pork when it hits about 140°F to 142°F; it will carry over to 145°F while resting, keeping the meat juicy and slightly pink in the center.

3. Don’t crowd the pan when searing so you get a deep, brown crust. If your skillet gets too crowded, sear one tenderloin at a time or use two pans.

4. Reduce the cherry and wine mixture until it is noticeably syrupy before finishing with cold butter. That concentrates flavor and prevents a thin, runny sauce. If you want a perfectly smooth finish, strain the sauce before adding the cold butter.

5. Taste and fine tune the sauce at the end. Add a splash more balsamic or a pinch of salt to lift acidity, or a small bit of honey if the cherries are very tart. Slice the pork across the grain into medallions just before serving for the best texture.