top of page

Pork Tenderloin With Tart Cherry and Rosemary Sauce

An easy sweet-and-sour cherry balsamic sauce with rosemary goes deliciously well with pork tenderloin, but can also be used as a sauce over duck or chicken.

2 pork tenderloins, about 1 1/2 lbs each

sea salt and fresh cracked pepper

1 tbsp garlic powder

3 tbsp Rosemary Olive Oil

1 large onion, thinly sliced

1/4 cup Black Cherry Dark Balsamic Vinegar

2 cups frozen cherries, unsweetened

Preheat oven to 425° F. Season the pork on all sides with salt, pepper, and garlic powder. Place both tenderloins in a roasting pan with lid. Alternately you can use a baking sheet with sides and simply cover the pork with foil. Roast for about 25-30 minutes or until the pork reaches 145°F. Let rest for 10 minutes.

While the pork is resting, make the cherry sauce. Heat the olive oil to medium heat in a large sauté pan. Add the onions and cook until softened and translucent. Add Black Cherry Balsamic to the pan and then the cherries. Let them cook for a few minutes and once the cherries have thawed, smash them with the back of a wooden spoon or potato masher. Let reduce while stirring occasionally until it thickens, for about 10 minutes. Slice pork and serve sauce over the pork.