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Pork Tenderloin with Cherry Sauce

Featured by Alma Rosa Winery & Vineyard in the Pinot Noir Wine Club.
Pork Tenderloin with Cherry Sauce


Easy and delicious, this pork tenderloin is perfectly marinated and cooked to perfection. The cherry sauce poured over the meat is a nice tangy addition without being too sweet. Pair this with a robust Pinot Noir.

Yield: 1 pork tenderloin
Prep Time: 5 Minutes
Cook Time: 15 Minutes


• 1 Tbs. cornstarch
• 1 ½ cups cranberry juice
• 2 tsp. Dijon mustard
• 1 (1 ½ pound) pork tenderloin, thinly sliced
• 2 tsp. lemon-pepper seasoning
• 3 Tbs. butter
• 1 cup dried cherries
• 3 Tbs. cherry preserves


In a small bowl, combine the cornstarch, cranberry juice and mustard until smooth; set aside. Sprinkle pork with lemon-pepper.

In a large skillet, cook pork in butter for 3-4 minutes on each side or until just slightly still pink. Remove pork and keep warm. Stir cornstarch mixture and add to the skillet. Bring to a boil. Add cherries and preserves; cook and stir for 2 minutes or until thickened.

Return pork to the pan; cook for 2 minutes or until heated through. Serve with roasted potatoes and grilled vegetables. Enjoy!

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