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Recipes --> Main Courses --> Cherry Glazed Pork Tenderloin

Cherry Glazed Pork Tenderloin

Simple, easy and very tasty it's hard to go wrong with this recipe...

Serves 4

Ingredients:

1 to 1 1/2 pound pork tenderloin
1 8-ounce jar of Cherry Preserves
1/4 teaspoon dried ground ginger
1/8 cup white wine
salt and fresh ground pepper
1 tablespoon olive oil

Preparation:

In a small saucepan, combine the cherry preserves, ginger, and wine and heat over medium heat until it becomes a syrup. Salt and pepper the pork tenderloin, place it in a heavy frying pan at medium-high heat, and brown it thoroughly, turning frequently. Transfer the tenderloin to a baking dish that has had a good spray of Pam (Pam will make the baked-on cherry glaze, otherwise known as epoxy, easier to clean). Brush or spoon some of the glaze over the meat, reserving at least half the whole cherries in the glaze until the end.

Place it in a preheated 375-degree oven for about 30 minutes, turning and basting with a little more sauce every 7 or 8 minutes. "Light pink" is about 160 degrees on the meat thermometer, or give it a small slice to check it after about 25 minutes if you don't use one. After you remove the meat from the oven, let it rest for at least 10 minutes under foil, then slice into medallions and serve on a platter surrounded by the remaining sauce and whole cherries. Serve this along with Sage Potatoes and a little steamed asparagus. Any nice Rhône style red will work fine. Sage Potatoes, a little steamed asparagus any nice Rhône style red will work fine.