Tart cherries and fruity Merlot combine to create a rich, vibrant sauce for this herb seasoned, roasted pork tenderloin.
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Cherry season is right around the corner I wanted to share a recipe that's always a hit with dinner guests. Roasted pork tenderloin is always a classic for Sunday supper or entertaining but also easy enough to make for a date night during the week. The simple wine cherry sauce adds a touch of elegance to this herb roasted pork.
Much like pork and apples, pork and cherries is a winning combo. Add a nice big fruity wine and you've got a spectacular flavor profile!
Contents:
Tips for Roasting Pork Tenderloin
In my book there are two keys achieving a perfectly roasted pork tenderloin:
- First, generously coat with a flavorful wet rub. The oil in a wet rub helps to seal in the juices and keep the pork from getting dry. The herbs or other flavors in the wet rub ensure a tasty result.
- Second, use a meat thermometer to check the temperature so you don't overcook it. There is not much that's worse than dry pork! You want to cook pork until it reaches an internal temperature of 145°F. Then you'll let it rest for about 5 minutes before slicing.
Making the Cherry Wine Sauce
Big bold red wines are not normally my go-to for drinking however I love to cook with them. Merlot tends to be fruity, often having plum and cherry flavors, making it a little on the sweeter side. That's what makes it ideal for this sauce.
Start by picking your favorite Merlot or if you're not much of a Merlot drinking ask your local wine shop for a recommendation. This is a good excuse to experiment with a new wine.
Since the sauce has no added sugar or other heavy ingredients the sauce ingredients the cherries and wine really shine, giving you a sweet and slightly tart result.
Recommended Tools
Instant Read Meat Thermometer - Technically this thermometer is meant for grilling but I also use it when I oven roast meats. I like the long handle and the easy to read display. It also doubles as a carving fork!
Duckhorn Merlot - If you want to splurge a bit and try a new Merlot this one from Duckhorn Vineyards is one of my personal favorites. But don't worry there are many other great choices for Merlot in the $20 - 25 range as well!
What goes with this Dish?
If you want to keep it simple a nice green salad works well with this dish. My current favorite is chopped kale with some crumbled goat cheese, dried cranberries or cherries, a handful of toasted nuts and a nice lemon vinaigrette.
Other ideas for tasty accompaniments include these French Green Beans with Hazelnut Butter, this Cheery Garlic Spaghetti Squash or these Roasted Carrots with Cumin, Honey and Ricotta.
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Pork Tenderloin with Merlot Cherry Sauce
Ingredients
- 1 ¼ pounds pork tenderloin, trimmed
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2 teaspoons fresh chopped rosemary
- 1 teaspoon dijon mustard
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 cup frozen tart cherries
- 1 cup Merlot or other fruity red wine
Instructions
- Preheat the oven to 400°F. Line a jelly roll pan with parchment paper or a silicone mat. Place the trimmed pork tenderloin on the pan.
- In a small bowl mix the olive oil, garlic, mustard, thyme, sage, salt and pepper. Spread the mixture evenly on the pork tenderloin. I typically only coat three sides, leaving the side on the pan without it.
- Let the tenderloin sit for about 15 minutes while it comes to room temperature.
- Roast the tenderloin for 20 - 25 minutes or until the internal temperature reaches 145°F. Remove from oven and let rest for 5-10 minutes.
- While the tenderloin is roasting add the cherries and wine to a small saucepan. Bring to a boil over medium-high heat. Reduce temperature and simmer until wine is reduced by half and cherries are softened, about 10-15 minutes.
- Slice the tenderloin and top with cherry sauce. Serve and enjoy!
Gloria | Homemade & Yummy
Pork and cherries is a winning combination. What a great dish to entertain with. I know the flavours would be amazing.
Dan from Platter Talk
I've never paired cherries with pork and your wonderful pork tenderloin creation has me wondering why this is! I'm especially intrigued by the cherry and merlot combination, again, another wonderful-sounding idea that I would never have considered! Beautifully done and looking forward to trying this recipe soon.
Denise
That is just a lovely roast! I have never had cherries with pork but I can see how it would be really tasty. This would be great for a little family get together I have this week. Great post!
Kylie | Midwest Foodie
Pork is one thing that I always struggle to make! I've got my go-to chicken and beef recipes but pork always seems daunting to me for some reason. This recipe seems really approachable, not to mention delicious. My husband is going to love it!
Urban Foodie Kitchen
I know what you mean about pork Kylie. It's one of the reasons I like using pork tenderloin. I feel like it's a little bit easier than some other cuts of pork.
Anna
What a fab combination to pair the pork with cherries! Looks like a very tasty dish, my other half would go crazy for this! Can't wait to show this to him!
Veronika's Kitchen
I was just looking for a good recipe for pork tenderloin and yours look so amazing! and what a great idea to use cherry sauce with it! I bet it tastes so delicious) Going to try it this weekend!
Urban Foodie Kitchen
Thanks Veronika - I hope you enjoy it!
Jyothi Rajesh
Pork and cherry sauce - truly a winning combination. Tenderloin looks perfectly cooked and love how gorgeous that sauce is. YUM
Sara
This looks like such a great dinner for the family! That sauce looks delectable! Pork and cherry goes so well together!
Jessica (Swanky Recipes)
All week I was debating if I should make baby back ribs or pork tenderloin. I'm glad I made the ribs because this cherry sauce sounds to die for amazing and It'll be on the menu this week!
Amy
What a vibrant dish! Your photos are gorgeous -- I can just tell this dish is bursting with flavor!
Pearl Rodrigues
Roasted pork with a cherry sauce ?? This sounds so different to me but I want to try it out right now.. This looks totally yum. The pork is so well done and the cherry sauce adds a brilliant twist
Melinda McArdle
Can I use dried cherries instead?
Urban Foodie Kitchen
Hi Melinda - I wouldn't recommend using dried cherries in this recipe. You wouldn't get the same taste and consistency in the sauce.