Tenderloin with Cherry Sauce Recipe

4 1 1
Tenderloin with Cherry Sauce Recipe
Tenderloin with Cherry Sauce Recipe photo by Taste of Home
Publisher Photo

Tenderloin with Cherry Sauce Recipe

Read Reviews
4 1 1
Publisher Photo
You can find dried cherries near dried cranberries at your local supermarket. Substitute dried cranberries if desired.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Tenderloin with Cherry Sauce in Weeknight Cooking Made Easy Annual 2005, p166

Nutritional Facts

1 cup: 477 calories, 15g fat (7g saturated fat), 118mg cholesterol, 451mg sodium, 50g carbohydrate (43g sugars, 1g fiber), 35g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Tenderloin with Cherry Sauce in Weeknight Cooking Made Easy Annual 2005, p166

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTenderloin with Cherry Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
NanZim User ID: 3929200 232078
Reviewed Aug. 31, 2015

"I made this dish using venison tenderloin. It was simple to prepare and my husband enjoyed it."

Loading Image