Roasted pork tenderloin topped with cherry sauce on a white platter

Pork Tenderloin with Merlot Cherry Sauce

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 2-3 servings 1x
  • Category: Main Dish
  • Method: Oven Roasted
  • Cuisine: Continental


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


  1. 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.  
  2. 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. 
  3. Let the tenderloin sit for about 15 minutes while it comes to room temperature.  
  4. 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.  
  5. 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.   
  6. Slice the tenderloin and top with cherry sauce.  Serve and enjoy!  

Keywords: Sunday supper, roasted pork recipes