banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Roasted Pork Tenderloin with Cherry Sauce

Serves 4.

    Share

    Roasted Pork Tenderloin with Cherry Sauce

    This dish feels fancy but is a cinch to put together. A sweet sauce of frozen cherries with a splash of heart-healthy red wine brings a touch of luxury to a simply cooked lean pork tenderloin. Cherries, packed with vitamin C and polyphenols, have been shown to have effects on heart health, including reduced oxidative stress, inflammation, and blood pressure levels.

    Advertisement

    Temperature check

    Pork can dry out quickly if overcooked, so to ensure flavour, as well as safety, it’s important to use a meat thermometer to test doneness. Pork can be consumed safely at an internal temperature of 145 F (63 C).

    The US Department of Agriculture recommends a rest time of at least 3 minutes after the meat has been removed from the oven. When measuring temperature with a meat thermometer, make sure that you’ve removed the meat from the heat source before placing the thermometer in the thickest part of the meat.

    Advertisement

    Roasted Pork Tenderloin with Cherry Sauce

      Ingredients

      Pork
      • 1 pork tenderloin, about 1.1 lbs (500 g)
      • Scant salt and pepper
      • 2 tsp (10 mL) Dijon mustard
      • 1 Tbsp (15 mL) fresh sage
      • 1 Tbsp (15 mL) ground almonds or hemp hearts
      Sauce
      • 1 cup (250 mL) frozen cherries
      • 1 tsp (5 mL) honey
      • 1/4 cup (60 mL) dry red wine
      • 1/4 cup (60 mL) low-sodium chicken stock
      • 1 sage leaf
      • 1 cinnamon stick

      Nutrition

      Per serving:

      • calories204
      • protein25 g
      • total fat7 g
        • sat. fat2 g
      • total carbohydrates7 g
        • sugars5 g
        • fibre2 g
      • sodium125 mg

      Directions

      01

      Preheat oven to 400 F (200 C).

      02

      Season pork with salt and pepper. With pastry brush, apply mustard to outside of pork.

      03

      In oval platter or dish, mix sage and ground almonds or hemp hearts and roll pork in mixture to coat.

      04

      Roast pork on baking sheet for 15 to 20 minutes, or until an inserted meat thermometer registers an internal temperature of 145 F (63 C). Remove pork from oven and allow to rest, covered, for 5 minutes.

      05

      While pork is cooking, in shallow skillet, combine sauce ingredients and cook over medium-high heat until reduced by half and mixture becomes thick and syrupy. Set aside, keeping it warm, but not hot.

      06

      To serve, slice pork in 1/2 in (1.25 cm) slices, arrange on serving platter, and pour sauce overtop.

      Advertisement
      Ad
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Sweet and Sour Brussels Sprout Tempeh Stir-Fry

      Sweet and Sour Brussels Sprout Tempeh Stir-Fry

      This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.