Yum. That’s all I have to say.
Okay. I lied. I’ve got more to say. This is incredibly delicious. Moist. Flavorful. Easy. Amazing.
I’ve become a huge fan of pork tenderloin. In the past, I found them a bit dry and bland. However, I learned if you don’t overcook them (a little pink is safe) and season appropriately—wonderful things happen.
This is my all-time favorite version. It’s tender and juicy with a hint of tang from the cherries. You can’t go wrong with it.
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Pork Tenderloin with Cherry Sauce
Adapted from Tracey’s Culinary Adventures
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 teaspoons dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried rosemary
- 1 teaspoon thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/4 pounds pork tenderloin
- 1 1/2 tablespoons olive oil, divided
- 2 tablespoons chopped shallots
- 3/4 cup low-sodium chicken stock
- 2 tablespoons balsamic vinegar
- 1/2 cup dried tart cherries
- Combine all marinade ingredients in a sealable gallon baggie. Add tenderloin. Press air out of baggie and seal. Refrigerate for at least 4 hours.
- Preheat oven to 400 degrees
- Heat 1 tablespoon olive oil in oven proof skillet. Remove tenderloin from marinade and sear on both sides for 2 minutes.
- Place skillet in oven and bake for 20 minutes.
- Remove from oven and place tenderloin on serving dish and cover with aluminum foil.
- Add 1/2 tablespoon olive oil in skillet (the one you cooked the tenderloin in) and add shallots. Cook for 2 minutes.
- Add chicken broth, balsamic vinegar and dried cherries. Cook until reduced by half, approximately 4 minutes.
- Salt and pepper to taste. Serve over sliced pork tenderloin.