A flavorful cherry sauce jazzes up this easy roasted pork tenderloin. If you can't find port wine vinegar, use red wine vinegar in this recipe.
- 2 pork tenderloins, about 2 pounds
- dash Creole seasoning or salt blend
- das pepper
- 2 tablespoons olive oil
- 3/4 cup cherry jam
- 3 tablespoons port wine vinegar or red wine vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- pinch allspice
- dash salt
1. Heat oven to 350°.
2. Wash tenderloins and pat dry. Remove excess fat and silver skin.
3. Sprinkle the tenderloins all over with seasoning and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the tenderloins on all sides, about 6 to 8 minutes total.
4. Transfer the tenderloins to the oven and roast for about 15 to 20 minutes (could be longer, depending on the thickness of tenderloins), or until an instant-read thermometer or meat thermometer registers 145° to 150° when inserted in the thickest part of a tenderloin.
5. While the pork tenderloins are roasting, prepare the cherry sauce. In a saucepan, combine the jam, vinegar, brown sugar, cinnamon, allspice, and a dash of salt. Bring to a simmer and simmer, stirring occasionally, for 6 to 8 minutes.
6. Remove pork tenderloins from the oven and let rest for 5 minutes. Slice and serve with warm cherry sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||5 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||1 g|