Pork Tenderloin with Cherry Sauce
A little sweet and a whole lot savory, slow roasted for tender moist succulent pork. | www.lakesidetable.com
Prep Time 15 minutes
Cook Time 40 minutes
Marinate Time 1 hour
Servings 8 servings
Calories 437 kcal
Ingredients
- 1 boneless pork loin 2 lbs
- 2 teaspoons salt coarse kosher
- 3 fresh thyme sprigs
- 1 fresh rosemary 6-inch piece
Cherry Marinade
- 1 cup dried cherries
- 2 cloves garlic minced
- 1 shallot minced
- 1 cup chicken stock
- 1/2 cup red wine vinegar
- 1/2 cup aged balsamic vinegar
- 1/4 cup orange juice
- 1 teaspoon kosher salt
Instructions
Make the Marinade
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In a small saucepan, simmer all marinade ingredients for 10 minutes. If it reduces down too much, add more chicken stock. You should have at least 1 1/2 cups of marinade.
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Let the marinade cool and blend in a blender until smooth.
Marinate
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Rub the tenderloin with salt.
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Put the salt rubbed pork and marinade in a zip lock for at least 1 hour and up to over night.
Roast
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Preheat oven to 475ºF.
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Put pork in a roasting pan fat side up. Top with thyme and rosemary sprigs.
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Pour marinade in sauce pan over medium to high heat and reduce by 1/2.
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Pour the marinade over pork tenderloin.
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Roast the marinaded covered pork in the oven for 10 minutes at 475℉ uncovered.
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Turn the temperature down to 350ºF and roast at the lower temperature for 20 minutes per pound. The internal temperature should reach 145ºF.
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Remove from oven and tent with tin foil for 10 minutes.
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Slice thinly and serve.
Nutrition Facts
Pork Tenderloin with Cherry Sauce
Amount Per Serving
Calories 437
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 173mg58%
Sodium 444mg19%
Potassium 1090mg31%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 11g12%
Protein 63g126%
Vitamin A 575IU12%
Vitamin C 5mg6%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.