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