Pork Tenderloin with Cherry Sauce

Name: Pork Tenderloin with Cherry Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound pork tenderloin; Salt and pepper to taste; 2 tablespoons olive oil; 2 cups fresh cherries, pitted and halved; 1/2 cup chicken broth; 1/4 cup red wine; 1 tablespoon honey; 1 teaspoon cornstarch mixed with 1 tablespoon water; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely love making Pork Tenderloin with Cherry Sauce; it’s a dish that never fails to impress my family and friends! The combination of tender pork and a sweet-tart cherry sauce creates an explosion of flavor that leaves everyone coming back for seconds. Preparing this dish is surprisingly straightforward, but the final presentation looks like something you'd find in a fine dining restaurant. Each bite is juicy and succulent, making it the perfect centerpiece for any occasion.

Created by

Amelia Grant

Last updated on 2026-01-07T11:04:13.810Z

When I first tried this recipe, I was amazed at how the sweetness of the cherries perfectly complements the richness of the pork tenderloin. It’s a simple yet sophisticated blend that has become a staple in my kitchen. Using fresh cherries really elevates the dish, and I strongly recommend it over any canned versions.

One of my favorite tips for making this dish is to deglaze the pan after searing the pork. This not only adds depth to the sauce but also ensures that all those wonderful flavors from the pork are captured. Try it, and you’ll notice the difference!

        Why You'll Love This Recipe
        Juicy pork tenderloin that remains tender throughout cooking
Sweet and tangy cherry sauce that’s easy to make
Perfect for special dinners or everyday indulgence

      

Understanding the Pork Tenderloin

Pork tenderloin is an incredibly tender cut of meat, and its leanness is why it's essential to handle it with care. When seasoning, be generous with salt and pepper—this not only enhances the flavor but also helps create a delightful crust during searing. I recommend using a skillet rather than a grill; the direct contact with the hot surface helps develop a beautiful golden-brown exterior without drying out the meat.

To ensure that your tenderloin remains juicy throughout cooking, use a meat thermometer. The ideal internal temperature for pork tenderloin is 145°F (63°C). It's important to let the pork rest after cooking; this allows the juices to redistribute, preventing dry slices when you cut into the meat.

Perfecting the Cherry Sauce

The cherry sauce is the star of this dish, balancing beautifully with the savory pork. Fresh cherries not only provide a burst of flavor but also a lovely texture that enhances the sauce. If fresh cherries are out of season, feel free to substitute with frozen cherries—just make sure to thaw them first and drain excess liquid to avoid a watery sauce.

Deglazing the pan with red wine is a crucial step; it picks up all those flavorful brown bits left behind by the pork. Make sure to scrape the bottom of the pan vigorously while the wine simmers. This process infuses your sauce with deeper, richer flavors that elevate the entire dish.

Serving and Pairing Suggestions

To serve the pork tenderloin, slice it against the grain for the most tender bites. Drizzle generously with the cherry sauce and consider garnishing with fresh herbs like thyme or parsley for an added pop of color and flavor. Pair this dish with sides like creamy mashed potatoes or sautéed green beans; the richness of these sides complements the flavors of the pork and sauce perfectly.

If you're planning to make this dish for a gathering, it can be prepared a few hours in advance. You can refrigerate the cooked pork, and simply reheat it in a low oven (about 300°F or 150°C) until warmed through. Serve the cherry sauce fresh for the best flavor, but it also stores well in the fridge for up to three days, making your meal prep easier!

Ingredients

For the Pork Tenderloin

1 pound pork tenderloin
Salt and pepper to taste
2 tablespoons olive oil

For the Cherry Sauce

2 cups fresh cherries, pitted and halved
1/2 cup chicken broth
1/4 cup red wine
1 tablespoon honey
1 teaspoon cornstarch mixed with 1 tablespoon water
Salt and pepper to taste

Instructions

Prepare the Pork

Season the pork tenderloin generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat and sear the pork on all sides until golden brown, about 5 minutes.

Cook the Pork

Lower the heat and cook the pork for an additional 15-20 minutes or until the internal temperature reaches 145°F (63°C). Remove from the skillet and let it rest while you make the sauce.

Make the Cherry Sauce

In the same skillet, add the red wine and deglaze the pan by scraping up the brown bits. Then, add the cherries, chicken broth, and honey. Simmer for about 10 minutes until the cherries soften.

Thicken the Sauce

Stir in the cornstarch mixture to thicken the sauce. Let it simmer for another 2-3 minutes until the sauce is glossy and slightly thickened. Season with salt and pepper.

Serve

Slice the rested pork tenderloin and serve it drizzled with the cherry sauce. Enjoy your delicious creation!

Pro Tips

For a more intense flavor, marinate the pork in red wine and herbs for a few hours before cooking. Fresh herbs like thyme or rosemary work beautifully with this dish.

Ingredient Substitutions

If you're looking to lighten up the dish, you can substitute the pork tenderloin with skinless chicken breasts, which will still cook well and absorb the lovely cherry sauce flavors. For a vegetarian option, grilled eggplant or portobello mushrooms can be used to soak up the sauce while creating a satisfying texture.

In place of red wine, you can use balsamic vinegar mixed with a little water to achieve a similar depth of flavor without the alcohol. The hint of acidity from the vinegar can enhance the overall taste of the cherry sauce.

Make-Ahead and Storage Tips

This Pork Tenderloin with Cherry Sauce is a fantastic dish to make ahead for meal prep or entertaining. You can cook the entire dish, store the pork and sauce separately in airtight containers in the refrigerator for up to three days. Reheat gently on the stove or in the oven when ready to serve, taking care not to overcook the pork again.

If you have leftovers, the cherry sauce can be frozen for up to three months. Reheat it gently in a saucepan over low heat before serving with any meat or as a unique glaze for grilled vegetables.

Troubleshooting Common Issues

One common issue when cooking pork tenderloin is that it can easily become overcooked, leading to dry meat. To prevent this, avoid cooking it at too high a temperature, and always rely on a meat thermometer for accuracy. Remember, the carry-over cooking will continue to heat the meat even after it's removed from the skillet.

If your cherry sauce turns out too tart, balance it out with an extra tablespoon of honey or sugar, tasting as you go. This will help bring out the natural sweetness of the cherries without overwhelming the overall flavor of the dish.

Questions About Recipes

→ Can I use frozen cherries for this recipe?

Yes, but make sure to thaw and drain any excess moisture from frozen cherries before cooking.

→ What should I serve with this dish?

This pork tenderloin pairs wonderfully with mashed potatoes or roasted vegetables.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make the cherry sauce in advance?

Yes, the sauce can be made ahead of time; just reheat gently before serving.