Pork Tenderloin With Cumberland Sauce Recipe

Name: Pork Tenderloin With Cumberland Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 lb pork tenderloin, trimmed of fat and cut into 1-inch thick medallions; salt; freshly ground black pepper; 2 tablespoons minced onions or 2 tablespoons shallots; 1 cup dry red wine; 1 teaspoon cornstarch; 1 tablespoon fresh lemon juice; 2 tablespoons red currant jelly or 2 tablespoons black currant jelly; 1 teaspoon brown sugar; 1 teaspoon Dijon mustard

Servings: persons

1 tablespoon vegetable oil
1 lb pork tenderloin, trimmed of fat and cut into 1-inch thick medallions
salt
freshly ground black pepper
2 tablespoons minced onions or 2 tablespoons shallots
1 cup dry red wine
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons red currant jelly or 2 tablespoons black currant jelly
1 teaspoon brown sugar
1 teaspoon Dijon mustard

1
Heat 2 tsp oil in a nonstick skillet over medium-high heat.
2
Season pork lightly with salt and pepper and cook for 4 to 5 minutes per side, or until brown on the outside and no longer pink but still juicy inside.
3
Transfer to plates or a platter and keep warm.
4
Add remaining 1 tsp oil to the skillet.
5
Add onions or shallots and cook, stirring, until softened, about 30 seconds.
6
Add wine and bring to a boil, stirring.
7
Boil for 5 to 6 minutes, or until reduced to about 1/3 cup.
8
Dissolve cornstarch in lemon juice and whisk into the sauce.
9
Cook, stirring, until thickened and glossy.
10
Remove from heat and stir in jelly, sugar and mustard.
11
Taste and adjust seasonings with more salt and pepper, if needed.
12
Spoon the sauce over the pork.
13
Serves 2 with side dishes, and doubles easily.
14
Note from Julie: I used black-currant jelly and the sauce was wonderful. I wouldn't describe it as sweet-and-sour - you'd have to taste it for yourself to know what I mean. But I used this recipe the first time I ever cooked pork tenderloin and it's become a recipe I use again and again as a favorite!
15
Posted to Gail's Recipe Swap by Liz LA, who got it from Eating Well Magazine.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 lb pork tenderloin, trimmed of fat and cut into 1-inch thick medallions, salt, freshly ground black pepper, and more.

Yes, Pork Tenderloin With Cumberland Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin With Cumberland Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions