Pork Tenderloin with Tart Cherry, Port and Caraway Sauce

A featured Wine Club recipe for The Donum Estate.
Pork Tenderloin with Tart Cherry, Port and Caraway Sauce


Easy, quick and delicious! The flavors of the pork, cherries and port complement each other well especially with the added caraway seeds.

Yield: 4 - 6
Prep Time: 10 Minutes
Cook Time: 25 Minutes


• 1 large onion
• 2 lbs. boneless pork tenderloin
• 1 Tbs. olive oil
• 1/2 cup Tawny Port
• 1/4 cup fresh orange juice
• 1 1/2 tsp. red wine vinegar
• 2 cups fresh or frozen pitted tart cherries
• 1/2 tsp. caraway seeds


Heat oven to 425 degrees Fahrenheit.

Coarsely chop onion. Pat pork dry and season with salt and pepper. In an ovenproof large heavy skillet, heat oil over moderately high heat until hot but not smoking and brown pork. Transfer pork to a plate and in oil remaining in skillet, cook over moderate heat, stirring, until golden. Add Port, orange juice, and vinegar and simmer, stirring, 2 minutes. Add fresh or frozen cherries, caraway seeds, pork, and any juices that have accumulated on plate and bring to a boil.

Transfer skillet to middle of oven and roast pork for 30 minutes, or until a meat thermometer registers 155 degrees Fahrenheit. Transfer pork to a cutting board and let stand, loosely covered with foil, 10 minutes.

While pork is standing, simmer sauce, stirring, until slightly thickened and reduced to about 1 1/2 cups. Cut pork into 1/2-inch thick slices and spoon sauce over it.