|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
Heat oven to 350°.
Wash tenderloins and pat dry. Remove excess fat and silver skin.
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.
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.
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.
Remove pork tenderloins from the oven and let rest for 5 minutes. Slice and serve with warm cherry sauce.