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Tenderloin with Cherry Sauce

 Tenderloin with Cherry Sauce
You can find dried cherries near dried cranberries at your local supermarket. Substitute dried cranberries if desired.
4 ServingsPrep/Total Time: 30 min.


  • 1 tablespoon cornstarch
  • 1-1/2 cups cranberry juice
  • 2 teaspoons Dijon mustard
  • 1 pork tenderloin (1-1/2 pounds), thinly sliced
  • 2 teaspoons lemon-pepper seasoning
  • 3 tablespoons butter
  • 1 cup dried cherries
  • 3 tablespoons cherry preserves


  • In a small bowl, combine the cornstarch, cranberry juice and mustard
  • until smooth; set aside. Sprinkle pork with lemon-pepper. In a large
  • skillet, cook pork in butter for 4-5 minutes on each side or until
  • no longer pink. Remove pork and keep warm.
  • Stir cornstarch mixture and add to the skillet. Bring to a boil. Add
  • cherries and preserves; cook and stir for 2 minutes or until
  • thickened. Return pork to the pan; cook for 2 minutes or until
  • heated through. Yield: 4 servings.
Nutritional Facts: 1 serving equals 477 calories, 15 g fat (7 g saturated fat), 118 mg cholesterol, 451 mg sodium, 50 g carbohydrate, 1 g fiber, 35 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Tenderloin with Cherry Sauce (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.