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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!
  • Total Time
    Prep: 10 min. + chilling Cook: 25 min.
  • Makes
    8 servings (1 cup relish)

Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon each dried oregano, tarragon and rosemary, crushed
  • 2 pork tenderloins (1 pound each), trimmed
  • RELISH:
  • 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

Directions

  • 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 thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with relish.
Nutrition Facts
1 each: 217 calories, 7g fat (2g saturated fat), 63mg cholesterol, 46mg sodium, 14g carbohydrate (11g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit, 1/2 fat.

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Reviews

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Average Rating:
  • twhite67
    Mar 15, 2010

    My family absolutely loved this recipe and constantly request it. I was a bit hesitant about the relish and if my family would like since it was mainly onions and cherries but they love that too. Great recipe.

  • Zafira Fauxhall
    Feb 28, 2010

    This easy to prepare recipe results in a spectacular finish! Your family or guests will think you spent hours in the kitchen to prepare this delicious dish. I changed the recipe slightly by using dried cranberries instead of cherries, only because I didn't have cherries on hand. I served the pork and relish along with baked sweet potatoes and steamed asparagus which resulted in a lovely presentation.

  • jcrockett
    Nov 2, 2009

    I used stevia instead of the sugar.

  • zhenneman
    Mar 8, 2009

    No comment left

  • rahar22
    Feb 11, 2009

    No comment left