Tenderloin With Cherry Sauce Recipes

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PORK TENDERLOIN WITH CHERRY SAUCE



Pork Tenderloin With Cherry Sauce image

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

4 tablespoons olive oil, divided
3 tablespoons olive oil, divided
1 cup shallot, finely chopped
3 lbs pork tenderloin
1 tablespoon salt
1 teaspoon fresh ground black pepper
4 cups reduced-sodium chicken broth
4 tablespoons balsamic vinegar
4 cups frozen dark sweet cherries
1/2 cup dried sour cherries, finely chopped (optional)
1 tablespoon butter
1 tablespoon light brown sugar

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

TENDERLOIN STEAKS WITH CHERRY SAUCE



Tenderloin Steaks with Cherry Sauce image

This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. -Jacob Kitzman, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/3 cup dried tart cherries
3/4 cup port wine
2 teaspoons butter
3/4 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon coarsely ground pepper
4 beef tenderloin steaks (4 ounces each)
1 green onion, chopped

Steps:

  • Place wine and cherries in a large saucepan. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/4 cup. Stir in the butter, 1/4 teaspoon salt and 1/8 teaspoon pepper., Sprinkle steaks with remaining salt and pepper. Broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Serve steaks with cherry sauce and sprinkle with green onion.

Nutrition Facts : Calories 291 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 461mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

BEEF TENDERLOIN IN CHERRY SAUCE



Beef Tenderloin in Cherry Sauce image

It's well worth the time to make this beef tenderloin sauce using kirsch cherry brandy and grenadine syrup.

Provided by Annacia

Categories     Cherries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1 (16 ounce) can pitted dark sweet cherries in juice
1/4 cup ruby port
1/2 cup beef broth
1 teaspoon drained bottled horseradish
1 teaspoon tomato paste
1 shallot, thinly sliced
1 large bay leaf
1/2 teaspoon whole black peppercorn
1 teaspoon arrowroot or 1 teaspoon cornstarch
1 tablespoon mild olive oil
4 (6 ounce) beef tenderloin steaks
salt & freshly ground black pepper
1/4 cup kirsch (cherry brandy)
1 tablespoon unsalted butter, at room temperature
1 tablespoon grenadine

Steps:

  • Drain the cherry juice into a large saucepan and set the cherries aside.
  • Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns.
  • Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes.
  • Dissolve the arrowroot in 1 teaspoon water and stir into the sauce.
  • Simmer until the sauce is shiny and slightly thickened, 1 minute longer.
  • Strain, cover, and set aside (This can be prepared a few hours ahead if you refrigerate the sauce, bring it to room temperature before proceeding.)
  • Heat the olive oil in a large, heavy skillet over high heat.
  • Sprinkle the steaks with salt and pepper and add them to the hot oil.
  • Brown the steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking.
  • Transfer the steaks to a large platter.
  • Add the cherries and kirsch to the skillet and flambé. When the flames die out, reduce the heat to low and add the cherry sauce. With a wooden spoon, scrape up any browned bits from the bottom of the pan.
  • Stir in the butter and grenadine syrup, the sauce should be bright red.
  • Cook until the beef is heated through, about 2 minutes longer.
  • Season the sauce to taste with salt and pepper, if necessary.
  • Transfer the beef tenderloin steaks to warmed dinner plates.
  • Spoon the cherry sauce over them and serve at once.

Nutrition Facts : Calories 591.6, Fat 46.4, SaturatedFat 18.5, Cholesterol 128.5, Sodium 171.6, Carbohydrate 7.2, Fiber 0.1, Sugar 3.7, Protein 30.7

PORK TENDERLOIN WITH CHERRY SAUCE



Pork Tenderloin with Cherry Sauce image

This delicious pork tenderloin recipe with cherry sauce is courtesy of my sister who made it 20 years ago, and which I have reminisced about over the years. She recently found the recipe so I'm saving it here for posterity.

Provided by Stefanie

Categories     Meat and Poultry     Pork     Pork Tenderloin Recipes

Time 8h50m

Yield 4

Number Of Ingredients 16

1 pound pork tenderloin, trimmed of fat
2 cups olive oil
¾ cup soy sauce
2 medium limes, juiced
2 tablespoons minced onion
2 teaspoons minced fresh ginger root
2 teaspoons white sugar
2 teaspoons flavor enhancer (such as Accent®)
1 (10 ounce) jar cherry preserves
½ cup red wine
2 tablespoons light corn syrup
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
¼ cup slivered almonds

Steps:

  • Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
  • Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
  • While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
  • Drizzle sauce over pork, top with almonds, and serve.

Nutrition Facts : Calories 1370.6 calories, Carbohydrate 66.2 g, Cholesterol 48.9 mg, Fat 114 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 16 g, Sodium 3221.1 mg, Sugar 49.5 g

GRILLED PORK TENDERLOIN WITH CHERRY SALSA



Grilled Pork Tenderloin with Cherry Salsa image

Provided by Bon Appétit Test Kitchen

Categories     Pork     Fourth of July     Valentine's Day     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Cherry     Meat     Pork Tenderloin     Summer     Grill     Grill/Barbecue     Healthy     Party     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1 cup coarsely chopped fresh cilantro, divided
1/2 cup minced shallots, divided
6 tablespoons fresh lime juice, divided
1/4 cup vegetable oil
2 pork tenderloins, about 2 1/2 pounds total
1/2 pound fresh cherries, stemmed, pitted,halved
1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
1 tablespoon. extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
  • Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.
  • Remove tenderloins from marinade and season generously with salt and pepper.
  • Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.

SPICED PORK TENDERLOIN WITH CHERRY-THYME PAN SAUCE



Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce image

Frozen cherries are the star in a vibrant, herby pan sauce that is made while the lightly spiced pork tenderloin rests.

Provided by Mindy Fox

Categories     Pork Tenderloin     Dinner     Kid-Friendly     Quick and Healthy     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 servings

Number Of Ingredients 11

1 teaspoon ground coriander
Kosher salt, freshly ground black pepper
2 pork tenderloins (about 2 pounds total)
2 tablespoons olive oil
1 large shallot, thinly sliced lengthwise (about 1 cup)
10 sprigs thyme
1 1/4 cups dry red wine
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 (10-ounce) package frozen dark sweet cherries, thawed, halved (about 2 cups)
1 tablespoon cold unsalted butter

Steps:

  • Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.
  • Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20-25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
  • Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs, then season with salt and pepper. Slice pork and serve with sauce.

TENDERLOIN FOR TWO WITH CHERRY-BRANDY SAUCE



Tenderloin for Two with Cherry-Brandy Sauce image

I'm a stay-at-home mom with an active toddler and busy teenager. An evening alone with my husband is truly a special occasion. So I make this elegant entree for two.-Gina Hardy, La Vernia, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1/4 cup beef broth
1/4 cup port wine or additional beef broth
1 shallot, thinly sliced
1 teaspoon tomato paste
1/2 teaspoon grated horseradish
1/4 teaspoon whole peppercorns
1 bay leaf
2 beef tenderloin steaks (6 ounces each)
1-1/2 teaspoons olive oil
1 tablespoon butter, divided
1/4 cup cherry brandy
1-1/2 teaspoons cherry preserves

Steps:

  • In a small saucepan, combine the first 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is slightly thickened and reduced to about 1/3 cup. Strain and discard the shallot, peppercorns and bay leaf; set liquid aside., In a large skillet over medium heat, cook steaks in oil and 1-1/2 teaspoons butter for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Remove pan from the heat; add the reserved broth mixture, then the brandy. Return pan to the heat. Bring to a boil; cook for 5 minutes or until liquid is thickened and reduced to about 1/4 cup. Stir in preserves and remaining butter. Return steaks to the pan; heat through.

Nutrition Facts :

PORK WITH CHERRY SAUCE



Pork with Cherry Sauce image

The deep flavor of cherries and wine pairs perfectly with pork tenderloin in this sweet-and-savory dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 10

1/4 cup all-purpose flour
1 pork tenderloin, cut into 1-inch slices and each pounded 1/4 inch thick
Coarse salt and pepper
3 tablespoons olive oil, divided
2 large shallots, thinly sliced (about 1 cup)
1/4 cup dry red wine
1/4 cup chicken broth
2 cups frozen cherries, thawed (12 ounces)
2 teaspoons finely grated peeled fresh ginger
Cooked polenta, for serving

Steps:

  • Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
  • In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
  • Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.

Nutrition Facts : Calories 343 g, Fat 15 g, Fiber 2 g, Protein 31 g, SaturatedFat 3 g

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From wanderlustandwellness.org
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Top Asked Questions

How to cook roasted pork tenderloin and cherry sauce?
This recipe for roasted pork tenderloin and cherry sauce is so easy and full of flavor. Preheat oven to 350 degrees. Place pork tenderloin in a grease casserole dish. Pierce pork with a fork and then rub oil on tenderloin. Mix remainder of ingredients together and rub all over the pork. Bake 30-35 minutes per pound.
How do you cook a beef tenderloin with cherry black pepper sauce?
Pop the beef tenderloin in the oven as guests arrive, and make the cherry-black pepper sauce just before they're seated. Preheat oven to 425°. Sprinkle beef with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add beef; cook 2 minutes on each side or until browned.
How do you cook with cherries and vinegar?
Add the cherries and vinegar and cook, stirring often so the cherries are all coated, for about 2 minutes. Take off the heat and add the butter, 1 tablespoon at a time, swirling the first tablespoon to incorporate it before adding the second. Add salt to taste. Slice the pork and serve with the sauce.
How to cook steak with cherries and wine?
Directions Place wine and cherries in a large saucepan. Sprinkle steaks with remaining salt and pepper. Serve steaks with cherry sauce and sprinkle with green onion.

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