alive logo

Roasted Pork Tenderloin with Cherry Sauce

Serves 4.


    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.


    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.


    Roasted Pork Tenderloin with Cherry Sauce


      • 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
      • 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


      Per serving:

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



      Preheat oven to 400 F (200 C).


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


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


      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.


      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.


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



      SEE MORE »
      Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
      Mussels with Tomato, Saffron, and Fennel

      Mussels with Tomato, Saffron, and Fennel

      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.