Pork Tenderloin with Cherry-Cabernet Sauce
- Total Time
uncooked lean pork tenderloin1 pound(s), trimmed
olive oil1 tsp
paprika2 tsp, smoked
table salt½ tsp
red wine5 ⅓ fl oz, (2/3 cup), Cabernet or other dry red wine
reduced-sodium chicken broth½ cup(s)
dried cherries¼ cup(s), tart, chopped
dark brown sugar3 Tbsp
uncooked scallion(s)2 medium, finely chopped
unsweetened frozen sour red cherries1 cup(s), thawed, dark cherries, coarsely chopped
balsamic vinegar1 Tbsp
ground allspice⅛ tsp
water1 Tbsp, cold
- Preheat oven to 425°F.
- 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.
- 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.
- Cut pork into 12 slices and divide evenly among 4 plates. Top evenly with sauce.
- Per serving (3 slices pork and ⅓ cup sauce)