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Pork Tenderloin with Cherry Relish

 Pork Tenderloin with Cherry Relish
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!
8 ServingsPrep: 10 min. + chilling Cook: 25 min.


  • 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

2 of 2

Pork Tenderloin with Cherry Relish (continued)

Directions (continued)

  • 160°. Let stand for 10 minutes before slicing. Serve with
  • relish. Yield: 8 servings (1 cup relish).
Nutritional Facts: 3 ounces cooked pork with 2 tablespoons relish equals 217 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 46 mg sodium, 14 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.