Roasted Pork Tenderloin with Cherry Sauce

SusanSusan Ehrenberger Crawford

This is an easy, elegant, and very tasty entree. It pairs well with steamed brown rice and green beans almondine.

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Makes 4 servings

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Roasted Pork Tenderloin with Cherry Sauce photo Save this recipe 1
Makes 4 servings


  • 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
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  • 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.

Recipe Notes

Edit note

Pork tenderloin is very versitile. Follow this recipe using any kind of chutney or sauce you like.

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