Roasted Pork Tenderloin with Cherry Sauce
Susan Ehrenberger Crawford
This is an easy, elegant, and very tasty entree. It pairs well with steamed brown rice and green beans almondine.
ingredients
- 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
directions
- 1
Preheat oven to 375°.
- 2
Season pork tenderloins to taste with salt and pepper.
- 3
Heat oil in an oven-proof skillet large enough to hold both tenderloins.
- 4
Brown meat on all sides.
- 5
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.
- 6
Pour sauce over tenderloins, then roast 20 - 25 minutes, until thickest part of meat is 145°.
- 7
Remove to a cutting board, tent with foil, and let rest 5 - 10 minutes before slicing.
- 8
Spoon sauce over meat to serve.
notes
Pork tenderloin is very versitile. Follow this recipe using any kind of chutney or sauce you like.
Source: Susan Ehrenberger Crawford
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