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Roasted pork tenderloin topped with cherry sauce on a white platter
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5 from 10 votes

Pork Tenderloin with Merlot Cherry Sauce

Tart cherries and fruity Merlot combine to create a rich, vibrant sauce for this herb seasoned, roasted pork tenderloin.
Prep Time30 mins
Cook Time25 mins
Course: Main Dish
Cuisine: Continental
Keyword: roasted pork recipes, Sunday supper
Servings: 2 -3 servings


  • 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


  • 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!