Roast Pork Tenderloin With Dried Cherries And Rosem

Name: Roast Pork Tenderloin With Dried Cherries And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 lb) pork tenderloin; 1/2 cup dried cherries; 1/3 cup dry red wine; 1/4 cup balsamic vinegar; 3/4 cup good-quality all-natural cranberry juice or 3/4 cup unfiltered apple juice; 4 garlic cloves, minced; 6 shallots, cut in half lengthwise; 3 tablespoons fresh rosemary or 2 teaspoons dried rosemary; 2 tablespoons olive oil; salt & freshly ground black pepper

Servings: persons

1
Rinse the pork loin, pat dry, and place in a shallow glass or ceramic baking dish and set aside.
2
Whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour this mixture over the pork, cover and refrigerate 2 to 3 hours or overnight.
3
Preheat the oven to 375 degrees.
4
Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook the pork on all sides, until lightly brown, about 5 to 6 minutes.
5
Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, about 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees (160 degrees - about 5 minutes longer - for medium-well). The meat will be a very light pink color. (Note: The pork will continue to cook after it is removed from the oven.).
6
Remove from the baking dish and place on a grooved carving board. Cover the pork loosely with foil and let it rest 5 to 10 minutes before carving.
7
Season with salt and pepper. Slice into 1/4-inch pieces and spoon the pan juices over the pork. Serve immediately.

377

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 2 (1 lb) pork tenderloin, 1/2 cup dried cherries, 1/3 cup dry red wine, 1/4 cup balsamic vinegar, and more.

Yes, Roast Pork Tenderloin With Dried Cherries And Rosemary 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!

Roast Pork Tenderloin With Dried Cherries And Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions