Pork tenderloin, one of the leanest sources of protein, is a smart, low-fat choice for an entrée. Our Test Kitchen gave it an herb rub to keep flavor high and sodium low, then paired it with a dried-cherry relish, rich in antioxidants, for a fabulous, heart-healthy meal as good for you as it is good!
- 1 teaspoon garlic powder
- 1 teaspoon each dried oregano, tarragon and rosemary, crushed
- 2 pork tenderloins (1 pound each), trimmed
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 3 tablespoons sugar
- 1/2 cup dried cherries
- 1/4 cup red wine vinegar
- 1/4 teaspoon dried rosemary, crushed
- In a small bowl, combine garlic powder and herbs; rub over pork. Cover and refrigerate for 30 minutes.
- For relish, in a large saucepan, saute onion in oil until tender. Add sugar; cook and stir over medium heat for 10 minutes or until onion is browned. Add the cherries, vinegar and rosemary. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool to room temperature.
- Place pork on a rack in a shallow roasting pan lined with foil. Bake at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with relish. Yield: 8 servings (1 cup relish).
Originally published as Pork Tenderloin with Cherry Relish in Healthy Cooking February/March 2009, p14
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork Tenderloin with Cherry Relish
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review