CHERRY-GLAZED PORK TENDERLOIN
"My tangy, glazed tenderloin is so simple to prepare. I serve it with roasted sweet potatoes and apples, a salad and French bread for a festive Sunday dinner." -Sandra Kennedy, Atlanta, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the cherry juice, brown sugar, soy sauce, cornstarch and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally., Meanwhile, place tenderloins on a rack in a foil-lined roasting pan; sprinkle with salt and pepper. Set aside 1/4 cup glaze for serving. Spoon half of the remaining glaze over pork., Bake, uncovered, at 425° for 35-40 minutes or until a thermometer reads 160°, basting occasionally with remaining glaze. Let stand for 5 minutes before slicing. Serve with reserved glaze.
Nutrition Facts : Calories 173 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PORK TENDERLOIN WITH CHERRY SAUCE
Make and share this Pork Tenderloin With Cherry Sauce recipe from Food.com.
Provided by RecipeNut
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
- lightly browned. Drain on paper towels; reserve.
- Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
- tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
- Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
- Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
- To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.
Nutrition Facts : Calories 484.6, Fat 20.2, SaturatedFat 4.8, Cholesterol 114.5, Sodium 1015.6, Carbohydrate 37, Fiber 2.8, Sugar 29.3, Protein 39.6
CHERRY GLAZED PORKLOIN
My husband absolutly loves this! I usually double this recipe so we have a little leftover for lunch the next day!
Provided by AshleyP
Categories Pork
Time 6h
Yield 1 porkloin, 6 serving(s)
Number Of Ingredients 13
Steps:
- Marinade tenderloins for 4-12 hours,.
- smoke tenderloin at 250 degrees for 1 hr & 15 minutes.
- Add glaze & cook 10-15 minutes longer.
CHERRY-GLAZED ROAST PORK
this tender roast looks elegant...yet it's easy to prepare. I use it as a year-round main dish for holidays and entertaining in general. The nicely spiced cherry glaze make a mouthwatering topping.-Beth Brandenburger, Rochester, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place roast fat side up on a rack in a shallow roasting pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake, uncovered, at 350° for 40 minutes. , In a small saucepan, combine the preserves, juice, corn syrup, spices and remaining salt. Bring to a boil. Reduce heat; simmer for 5 minutes. Pour 1/2 cup sauce over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing., Scrape up browned bits and pan drippings; add to remaining sauce. Cook and stir until heated through. Serve with roast.
Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 22g protein.
CHERRY GLAZED PORK CHOPS WITH SMASHED POTATOES
Get this complete dinner for four on the table in record time. The sweet and tangy cherry-balsamic glaze does double duty by both coating the pork chops and flavoring the salad dressing. Crispy smashed potatoes round out the meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position an oven rack 5 to 6 inches below the heat source and preheat the broiler to high.
- Pierce the potatoes all over with a fork. Put the potatoes on a microwave-safe plate with 2 tablespoons water and cover tightly with plastic wrap. Microwave until tender, about 10 minutes. Let cool 5 minutes.
- Carefully uncover, drain the potatoes and transfer them to a baking sheet. Top with 2 tablespoons olive oil and half the chopped thyme. Sprinkle with salt and pepper and toss to coat. Smash each potato by pressing down with a metal spatula until it flattens. Set aside.
- Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Pat the pork chops dry with paper towels and sprinkle both sides with salt and pepper. Sear until golden brown on one side, about 2 minutes, then flip and cook until golden brown on the second side, about 2 minutes more (the pork chops will not be cooked through at this point). Transfer to a plate.
- Reduce the heat to medium. Add the shallot, dried cherries and the remaining thyme and cook until softened, about 3 minutes. Add 1/4 cup balsamic vinegar and 1/4 cup water and simmer until slightly thickened, about 3 minutes. Stir in the cherry jam and season to taste with salt and pepper. Remove from the heat.
- Transfer 2 tablespoons of the glaze and the remaining 2 tablespoons balsamic vinegar to a large bowl and whisk to combine. Slowly whisk in the remaining 3 tablespoons olive oil to make a vinaigrette. Set aside.
- Broil the potatoes until warm and golden, about 5 minutes. Set aside.
- Stir 2 tablespoons water into the remaining glaze in the skillet and bring to a simmer over high heat. Add the pork chops and any juices that have accumulated on the plate and turn over several times to coat with glaze. Return the pan to the oven and broil until the glaze is bubbly and thick and the pork chops are cooked through, about 2 minutes. (The pork chops should reach an internal temperature of 145 degrees F when measured with an instant-read thermometer.)
- Meanwhile, add the salad greens to the bowl with the dressing and toss to coat. Transfer the pork chops to a serving dish and pour the remaining glaze on top. Serve with the smashed potatoes and salad.
ROASTED PORK TENDERLOIN WITH SWEET CHERRY SAUCE RECIPE
This is a roasted pork tenderloin recipe made with port wine vinegar, cherry jam, and other sauce ingredients. If you can't find port wine vinegar, use red wine vinegar in this recipe.
Provided by Diana Rattray
Categories Dinner Entree Main Course
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Preheat oven to 350 F.
- 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 F to 150 F when inserted in the thickest part of 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.
- Enjoy!
Nutrition Facts : Calories 491 kcal, Carbohydrate 12 g, Cholesterol 189 mg, Fiber 1 g, Protein 64 g, SaturatedFat 5 g, Sodium 254 mg, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 12 g
CHERRY GLAZED PORK TENDERLOIN
With minimum time and ingredients, this recipe gets dinner on the table quickly! The pork comes out moist and juicy every time.
Provided by Heidi
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Mix the salt and pepper and garlic powder in a small bowl, then rub over all the sides of the pork tenderloin.
- Heat the oil in a large skillet and cook the pork over medium-high heat for about 8 minutes. Turn frequently to brown all sides.
- While pork is cooking, add the wine to a small saucepan and bring to a boil. Let cook for about 10 minutes or until the wine reduces to about 2 tablespoons of liquid.
- Once the pork is finished cooking, place inside a bread loaf tin or a glass pan and cook at 425 degrees for 20 minutes or until a meat thermometer reads 135 degrees.
- When the wine has reduced, add the cherry preserves and stir over the heat no more than 45 seconds. Immediately remove from the heat and stir in the thyme.
- When the pork has cooked 10 minutes, brush on 1/2 of the cherry glaze and return to the oven for the remaining 10 minutes.
- Once finished, remove the pork from the oven, brush on the rest of the glaze, and let the meat sit for 10 minutes before cutting.
- Save any pan drippings from the meat and glaze as a dipping sauce. Cut pork into 1-inch slices and serve warm with the reserved cherry glaze.
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BLACK CHERRY GLAZED PORK TENDERLOIN - SHARED APPETITE
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Servings 4Total Time 5 hrs 40 minsEstimated Reading Time 5 mins
- Mix all ingredients except for pork in a large Ziploc bag. Place pork tenderloin in the bag and refrigerate for 5 hours, turning a few times so all sides of pork absorb marinade.
- Preheat oven to 450°F. Remove pork from bag and pour marinade in a small saucepan. Roast pork on an aluminum foil lined baking sheet for 20 to 25 minutes, or until the internal temperature reaches 145-150°F. Remove from oven and let rest 5 minutes.
- Meanwhile, simmer marinade over medium heat and reduce to a glaze-like consistency. Brush glaze all over pork tenderloin and cut into 1/2″ slices.
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- Bring port to a boil in a small saucepan over medium-high heat; cook 10 minutes or until reduced to 2 tablespoons. Stir in cherry preserves; cook 45 seconds. Remove pan from heat; stir in chopped thyme.
- Combine garlic powder, salt, and pepper in a small bowl. Rub spice mixture evenly over pork. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.
- Place pork on a jelly-roll pan coated with cooking spray. Roast at 425° for 20 minutes. Brush pork with half of port mixture; roast at 425° for 5 minutes or until a thermometer registers 135°. Remove pork from oven; brush with remaining half of port mixture. Let stand 10 minutes before cutting into slices. Top with thyme sprigs, if desired.
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