Tart cherries and fruity Merlot combine to create a rich, vibrant sauce for this herb seasoned, roasted pork tenderloin.
- 1 1/4 pounds pork tenderloin, trimmed
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2 teaspoons fresh chopped rosemary
- 1 teaspoon dijon mustard
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 cup frozen tart cherries
- 1 cup Merlot or other fruity red wine
- 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!
Keywords: Sunday supper, roasted pork recipes