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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.



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