Roasted Pork Tenderloin with Cherry SauceSusan Ehrenberger Crawford
This is an easy, elegant, and very tasty entree. It pairs well with steamed brown rice and green beans almondine.
- 2 pork tenderloins (about 2 lbs.)
- 1 16-oz. can unsweetened tart red cherries, drained, juice reserved.
- 1/2 - 1 cup cherry juice
- 4 tsp. cornstarch
- 1/4 cup brown sugar
- 1 tsp. Dijon mustard
- 1 T. olive oil
- Salt and pepper to taste
Preheat oven to 375°.
Season pork tenderloins to taste with salt and pepper.
Heat oil in an oven-proof skillet large enough to hold both tenderloins.
Brown meat on all sides.
To make sauce, add enough cherry-flavored juice to reserved cherry liquid to make one cup. Combine cornstarch with 2 T. cherry liquid in small bowl, then mix into ramaining liquid. Combine liquid and cherries in small saucepan and cook, stirring constantly, until mixture thickens and boils; off heat and stir in mustard.
Pour sauce over tenderloins, then roast 20 - 25 minutes, until thickest part of meat is 145°.
Remove to a cutting board, tent with foil, and let rest 5 - 10 minutes before slicing.
Spoon sauce over meat to serve.
Pork tenderloin is very versitile. Follow this recipe using any kind of chutney or sauce you like.
Source: Susan Ehrenberger Crawford