Best 7 Pork Tenderloin With Tart Cherry Port And Caraway Sauce Recipes

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Embark on a culinary journey with our delectable Pork Tenderloin with Tart Cherry, Port, and Caraway Sauce recipe. This dish tantalizes taste buds with a symphony of flavors, textures, and aromas. The tender pork tenderloin, marinated in a blend of aromatic herbs and spices, is roasted to perfection, achieving a juicy interior and a crispy, golden-brown exterior. The tart cherry, port, and caraway sauce adds a delightful balance of sweet, tangy, and earthy notes, creating a harmonious accompaniment to the succulent pork.

In addition to the main recipe, we present a collection of irresistible variations that cater to diverse preferences and dietary restrictions. For those seeking a vegetarian alternative, the Tofu Steaks with Tart Cherry, Port, and Caraway Sauce offers a protein-packed and flavorful option. For those with gluten sensitivities, the Gluten-Free Pork Tenderloin with Tart Cherry, Port, and Caraway Sauce ensures an enjoyable dining experience without compromising taste. We also include a Slow Cooker Pork Tenderloin with Tart Cherry, Port, and Caraway Sauce recipe for those who prefer a hassle-free cooking method. Each variation promises a unique culinary experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHERRY-GLAZED PORK TENDERLOIN



Cherry-Glazed Pork Tenderloin image

"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

1 cup cherry juice blend
2 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon ground ginger
2 pork tenderloins (3/4 pound each)
1/2 teaspoon salt
1/2 teaspoon pepper

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

BACON-WRAPPED PORK TENDERLOIN WITH SOUR CHERRY SAUCE



Bacon-Wrapped Pork Tenderloin with Sour Cherry Sauce image

Think of this recipe as pork on pork with cherries. The flavors here, smoke, pork, and tart-sweet cherries, echo those of the fruity merlot grape. Have a glass of merlot while you cook this simple dish and suddenly any old weekday evening feels a lot more fun.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Number Of Ingredients 9

1 (1-pound) pork tenderloin
Kosher salt and freshly ground pepper
8 bacon slices
1 teaspoon olive oil
8 shallots, halved
1/2 cup dried sour cherries
3/4 cup chicken stock
1 teaspoon cornstarch
Chopped fresh dill, for garnish, optional

Steps:

  • Preheat the oven to 400 degrees F. Pat dry the pork tenderloin and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, then wrap with the bacon, overlapping the slices.
  • Heat the oil in a large nonstick skillet over medium-high heat until hot, then brown the pork and shallots, 6 to 8 minutes. Flip the pork tenderloin browned-side up and transfer the skillet to the oven. Roast until the pork reaches 145 degrees F in the center, 15 to 18 minutes.
  • When the pork is done, transfer to a cutting board, leaving the shallots in the skillet. Add the cherries and stock to the skillet and bring to a simmer. Stir together the cornstarch and 1 tablespoon water, then add to the skillet, bring to a boil, whisking until sauce is thickened, about 2 minutes. Season the sauce with salt and pepper. Slice the pork into 8 pieces, divide among 4 plates with the sauce, and sprinkle with dill, if desired.

PORK TENDERLOIN WITH TART CHERRY, PORT, AND CARAWAY SAUCE



Pork Tenderloin with Tart Cherry, Port, and Caraway Sauce image

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 large onion
2 pounds boneless pork tenderloin
1 tablespoon olive oil
1/2 cup Tawny Port
1/4 cup fresh orange juice
1 1/2 teaspoons red-wine vinegar, or to taste
2 cups fresh or frozen pitted tart cherries (about 1 1/4 pints fresh, picked over)
1/2 teaspoon caraway seeds

Steps:

  • Preheat oven to 425° F.
  • Coarsely chop onion. Pat pork dry and season with salt and pepper. In an ovenproof large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork. Transfer pork to a plate and in oil remaining in skillet cook onion over moderate heat, stirring, until golden. Add Port, orange juice, and vinegar and simmer, stirring, 2 minutes. Add fresh or frozen cherries, caraway seeds, pork, and any juices that have accumulated on plate and bring to a boil.
  • Transfer skillet to middle of oven and roast pork 30 minutes, or until a meat thermometer registers 155° F. Transfer pork to a cutting board and let stand, loosely covered with foil, 10 minutes.
  • While pork is standing, simmer sauce, stirring, until slightly thickened and reduced to about 1 1/2 cups. Cut pork into 1/2-inch-thick slices and spoon sauce over it.

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.

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

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

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

Tips:

  • To achieve perfectly cooked pork tenderloin, use a meat thermometer to ensure it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare or 160 degrees Fahrenheit (71 degrees Celsius) for medium.
  • For a tender and flavorful dish, marinate the pork tenderloin in the tart cherry-port mixture for at least 30 minutes or up to overnight. This not only adds flavor but also helps tenderize the meat.
  • Sear the pork tenderloin over medium-high heat to create a delicious crust, then reduce the heat and continue cooking until it reaches the desired internal temperature.
  • Enhance the flavor of the tart cherry-port sauce by adding a teaspoon of honey or maple syrup for a touch of sweetness.
  • If you don't have tart cherries on hand, you can substitute frozen or canned cherries. Just be sure to thaw them before using.
  • Serve the pork tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.

Conclusion:

This delightful pork tenderloin with tart cherry-port and caraway sauce is a culinary masterpiece that seamlessly blends sweet, tart, and savory flavors. The tenderloin is cooked to perfection, resulting in a juicy and succulent dish that melts in your mouth. The sauce, with its vibrant red color and complex flavor profile, perfectly complements the pork and adds a touch of elegance to the dish. Whether you're entertaining guests or enjoying a cozy dinner at home, this recipe is sure to impress and satisfy your taste buds.

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