Pork Tenderloin with Cherry Sauce

Name: Pork Tenderloin with Cherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 pound pork tenderloin; Salt and pepper to taste; 2 tablespoons olive oil; 2 cups fresh cherries, pitted and halved; 1/2 cup chicken broth; 1/4 cup balsamic vinegar; 1 tablespoon honey; 1 tablespoon cornstarch mixed with 2 tablespoons water

Highlighted under: Global Flavors

When I first decided to make Pork Tenderloin with Cherry Sauce, I was excited by the idea of combining savory and sweet flavors. As I cooked, the aroma filled my kitchen, making my mouth water in anticipation. I learned that searing the pork creates a beautiful crust, locking in the juices and enhancing the overall flavor. The cherry sauce, a perfect balance of tart and sweet, elevates this dish, making it not just a meal but an experience. It’s one of those recipes that keeps you coming back for more!

Created by

Chelsea Payne

Last updated on 2026-01-07T13:37:15.905Z

Cooking Pork Tenderloin with Cherry Sauce was an adventure that touched my culinary instincts. I found that using fresh cherries brought out a depth of flavor that jarred sauces just couldn't match. As the cherries caramelized, they became wonderfully tender, creating a rich sauce that clung to the succulent pork. I can confidently say that the star of this dish is the homemade cherry sauce; it not only complements the pork but makes the whole dish memorable.

What made this recipe shine for me was the use of balsamic vinegar in the sauce, which added a tang that perfectly balanced the sweetness of the cherries. I learned to let it simmer to enhance the flavors even more. This is definitely a dish I’d prepare for special occasions, as it impresses with both presentation and taste!

        Why You'll Love This Recipe
        Savory pork tenderloin complemented by a tangy cherry sauce
Easy to prepare but impressive enough for guests
A delightful mix of flavors that dances on your palate

      

Perfecting the Pork Tenderloin

Achieving the ideal sear on your pork tenderloin is crucial for enhancing flavor and texture. Start by patting the pork dry with paper towels; moisture on the surface can prevent that beautiful golden crust from forming. Use medium-high heat and ensure your skillet is hot before adding the olive oil. Once the oil shimmers, carefully add the pork, avoiding overcrowding the pan. This step takes about 8-10 minutes, but keep an eye on it for that perfect golden-brown appearance.

After searing, a key step is letting the pork rest. This allows the juices to redistribute, ensuring every slice remains moist and tender. If you cut into it too soon, you risk losing those precious juices. I recommend resting the pork for at least 10 minutes under aluminum foil to maintain warmth without cooking it further.

Crafting the Cherry Sauce

The cherry sauce is where this dish truly shines, providing a sweet and tangy contrast to the savory pork. Fresh cherries are ideal, as they deliver a vibrant flavor that frozen versions can't quite match. If fresh cherries aren’t available, frozen cherries can be used; just remember to thaw and drain them to prevent excess moisture from watering down your sauce. The balance of balsamic vinegar and honey in this recipe adds depth—bringing an acidic sharpness while the honey lends a natural sweetness.

When making the cherry sauce, don’t rush the simmering step. Allow the mixture to reduce for about 5 minutes, which concentrates the flavors. You’ll know it’s ready when the sauce is glossy and slightly thickened. If you prefer a more intense flavor, consider adding a splash of red wine or a sprinkle of crushed red pepper flakes for an unexpected kick.

Ingredients

For the Pork Tenderloin

1 pound pork tenderloin
Salt and pepper to taste
2 tablespoons olive oil

For the Cherry Sauce

2 cups fresh cherries, pitted and halved
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 tablespoon honey
1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

Sear the Pork

Season the pork tenderloin with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the pork and sear on all sides until golden brown, about 8-10 minutes.

Cook the Pork

Reduce the heat to medium and cook the pork for an additional 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the skillet and let it rest.

Make the Cherry Sauce

In the same skillet, add the cherries, chicken broth, balsamic vinegar, and honey. Bring to a simmer and cook for about 5 minutes. Stir in the cornstarch mixture and cook until the sauce thickens.

Serve

Slice the pork tenderloin and serve it with the cherry sauce drizzled over the top. Enjoy!

Pro Tips

For extra flavor, marinate the pork tenderloin overnight with herbs and spices of your choice. You can substitute frozen cherries if fresh ones are not available
just thaw and drain them before cooking.

Serving Suggestions

To elevate your Pork Tenderloin with Cherry Sauce meal, consider pairing it with side dishes that complement the rich flavors. Roasted vegetables, like Brussels sprouts or carrots, offer a delightful contrast with their earthy sweetness. A creamy potato puree or wild rice also adds a wonderful texture that balances the pork and sauce beautifully. Don't forget to garnish with fresh herbs like parsley or thyme, which add brightness and freshness to each plate.

For a more casual feel, you can serve the dish over a bed of greens, such as arugula or spinach, tossing them lightly in olive oil and lemon juice. This creates a vibrant and refreshing base that enhances the savory cherry sauce.

Storage and Reheating

If you plan to make this dish ahead of time, I recommend storing the pork separately from the cherry sauce to maintain the pork's texture. Once cooled, store the sliced pork in an airtight container in the refrigerator for up to 3 days. The cherry sauce can also be refrigerated for up to a week; just ensure it’s in a separate container.

Reheating is easy and can be done in either the microwave or on the stove. If using the stove, add a splash of broth or water to the pan to prevent the pork from drying out, reheating gently over low heat. The cherry sauce can be warmed in a small saucepan until hot, stirring occasionally. Enjoying this dish as leftovers can be just as delightful as the first meal!

Questions About Recipes

→ Can I use a different type of meat?

Yes, chicken breast or turkey tenderloin can be delicious substitutes, but cooking times may vary.

→ How do I know when the pork is done?

Use a meat thermometer to check that the internal temperature reaches 145°F (63°C).

→ Can I make the cherry sauce ahead of time?

Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator.

→ What side dishes pair well with this recipe?

Roasted vegetables, mashed potatoes, or a simple green salad would complement this dish beautifully.