Pork tenderloin with cherry-Cabernet sauce

8 - 9
PersonalPoints™ per serving
Total Time
38 min
8 min
20 min
In this simple 40-minute recipe, the pork tenderloin is first seasoned with paprika and a little bit of salt. Let it roast in the oven until it's ready while you make the sauce, which includes a plethora of ingredients, such as Cabernet wine, chicken broth, dried cherries, brown sugar, and scallions. After that's reduced, stir in dark cherries, balsamic vinegar, and allspice for even more depth of flavor. The addition of a little bit of cornstarch creates a luxuriously silky, thick, creamy sauce that perfectly complements the pork. You can serve the pork with a side of creamy polenta, cooked brown rice, or a simple green salad.


Uncooked lean pork tenderloin

1 pound(s), trimmed

Olive oil

1 tsp


2 tsp, smoked

Table salt

½ tsp

Red wine

5 fl oz, (2/3 cup), Cabernet or other dry red wine

Reduced-sodium chicken broth

½ cup(s)

Dried cherries

¼ cup(s), tart, chopped

Dark brown sugar

3 Tbsp

Uncooked scallion(s)

2 medium, finely chopped

Unsweetened frozen sour red cherries

1 cup(s), thawed, dark cherries, coarsely chopped

Balsamic vinegar

1 Tbsp

Ground allspice



1 Tbsp, cold


1 tsp


  1. Preheat oven to 425°F.
  2. Place pork in small roasting pan and brush with oil. Sprinkle with paprika and ¼ teaspoon salt. Roast until instant-read thermometer inserted in center of pork registers 145°F, about 20 minutes. Let stand 10 minutes.
  3. Meanwhile, combine wine, broth, dried cherries, brown sugar, and scallions in small saucepan. Set over medium-high heat and bring to boil. Cook, stirring occasionally, until reduced by one third, about 5 minutes. Stir in dark cherries, vinegar, allspice, and remaining ¼ teaspoon salt. Return to boil and cook, stirring occasionally, 3 minutes. Stir together water and cornstarch in small bowl until smooth. Add to saucepan and cook, stirring constantly, until sauce thickens, about 2 minutes. Remove from heat.
  4. Cut pork into 12 slices and divide evenly among 4 plates. Top evenly with sauce.
  5. Per serving (3 slices pork and ⅓ cup sauce)