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Pork Tenderloin with Fresh Cherry Sauce Recipe

No need to heat up the kitchen to make a great main dish for dinner. This Pork Tenderloin with Cherry Sauce is made on the stovetop and can be completed start to finish in less than 30 minutes. Fresh cherries are not only colorful, they are delicious when paired with cranberry juice, mustard, and white wine. The cherry season is short, and they are one fruit that isn’t always available year round, so make this dish while there is opportunity.
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For those with a cherry tree or access to lots of cherries, it’s a good idea to take a half hour or so to pit and halve several cups of fresh cherries, put them in Ziploc-type freezer bags in 1 cup portions, and freeze. That way this quick dish can be served anytime of the year.

Pork tenderloin is a busy cooks dream; it’s inexpensive, and there’s little or no waste. Not only is it a great choice for sautéing as in this recipe, but it’s also great for grilling. While preparing the pork for this dish, why not spend an extra minute or two to make a marinade (or use a bottled one) for another pork tenderloin (they’re packed 2 to a package and are usually sold in two package containers) so that it can be ready for grilling in a day or two. It can also be covered with marinade and frozen if necessary, and the marinade will permeate the pork while it’s thawing.

4 Servings

1 pound pork tenderloins

1 tablespoon vegetable oil
Salt and freshly ground pepper

1/4 cup white wine
1 teaspoon granular chicken bouillon

3/4 cup cranberry raspberry juice, or cranberry apple juice
1 teaspoon cornstarch
2 teaspoons whole grain mustard

1 cup dark sweet cherries, pitted and halved or 1 cup frozen unsweetened dark sweet cherries
  1. Trim any fat from the pork tenderloin and cut it into equal 8 1" thick slices.

  2. Place the slices between pieces of plastic wrap or parchment and flatten to 1/3 to 1/4" thick.

  3. Sprinkle the medallions with salt and freshly ground black pepper on both sides.

  4. Heat the vegetable oil in a large skillet over medium-high heat.

  5. Add the tenderloin pieces.

  6. Cook 3 minutes on one side, then turn and cook until the pork is barely cooked through, about 3 more minutes.

  7. Remove the pork to a serving platter and keep warm.

  8. Turn the heat off, add the wine and bouillon, and turn the heat to high, scraping the bottom of the pan.

  9. Continue cooking until the wine has been reduced to half.

  10. Whisk together the cranberry juice, cornstarch, and mustard; add the mixture to the pan.

  11. Whisk the mixture over medium high heat until boiling; add the cherries and stir.

  12. Let the sauce cook five minutes, then pour over the tenderloin pieces.

  13. Serve immediately.

Amount Per Serving
Calories 229 Calories from Fat 70
Percent Total Calories From: Fat 31% Protein 43% Carb. 22%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 67 mg
Sodium 145 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 0 g
Protein 25 g

Vitamin A 1% Vitamin C 30% Calcium 0% Iron 9%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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