Herb-Crusted Pork Tenderloin with Sweet Cherry Reduction
Elevate your dining experience with this Herb-Crusted Pork Tenderloin served alongside a luscious Sweet Cherry Reduction. This recipe features succulent pork tenderloin marinated in a fragrant blend of spices and fresh herbs, then roasted to perfection. The sweet and tangy cherry compote complements the savory meat beautifully, making it an exquisite centerpiece for any occasion. Perfect for family dinners or special gatherings, this dish is sure to impress with its rich flavors and beautiful presentation.
6
Servings
533
Calories
17
Ingredients
Ingredients
Pork Tenderloin
2 (1 1/2 lb each, trimmed of fat and silver skin)
Chili Powder
4 tablespoons (N/A)
Mustard Powder
2 tablespoons (N/A)
Fresh Rosemary
1 teaspoon (Chopped)
Salt
1 teaspoon (N/A)
Garlic
2 cloves (Crushed)
Oil
1/2 cup (N/A)
Butter
4 tablespoons (Divided)
Red Onion
1/2 cup (Chopped)
Shiitake Mushrooms
1/2 cup (Chopped (or Portabella mushrooms as an alternative))
Beef Broth
2 cups (N/A)
Orange Zest
1 teaspoon (Grated)
Cabernet Sauvignon or Merlot
1 cup (N/A)
Port Wine
1 cup (N/A)
Dried Cherries
1 cup (Michigan or other dried cherries)
Orange Juice
1/4 cup (N/A)
Thyme
1 tablespoon (Chopped)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Trim excess fat and silver skin from the pork tenderloins for optimal tenderness.
3
In a small bowl, combine the chili powder, mustard powder, chopped rosemary, and salt.
4
In a separate bowl, stir the crushed garlic into the oil to create a flavorful infusion.
5
Mix the garlic oil with the dry spice blend to form a thick paste.
6
Rub the spice paste generously over the pork tenderloins, ensuring all sides are coated. Cover and marinate in the refrigerator for about 1.5 hours to allow the flavors to penetrate the meat.
7
After marinating, place the tenderloins in a roasting pan. Roast in the preheated oven until the meat reaches an internal temperature of 155°F (68°C), about 25 to 30 minutes.
8
While the pork is roasting, prepare the Sweet Cherry Reduction. In a skillet, heat 1 tablespoon of butter over medium heat. Add the chopped red onion and shiitake mushrooms, sautéing until softened—about 5 minutes.
9
Pour in the beef broth, and add the grated orange zest along with the cabernet sauvignon and port wine. Bring the mixture to a boil and reduce the heat, allowing it to simmer until the sauce is reduced by half.
10
Stir in the dried cherries, orange juice, and chopped thyme, continuing to cook until the sauce thickens to a syrupy consistency. Remove from heat.
11
Incorporate the remaining 3 tablespoons of butter into the sauce, whisking in one tablespoon at a time for a velvety finish. Reheat the sauce just before serving.
12
Once the pork is cooked, remove it from the oven and let it rest for about 5 minutes before slicing. Serve each portion drizzled with the Sweet Cherry Reduction.
Nutrition Information
27g
Fat
23g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The recipe uses two 1.5 lb pork tenderloins, trimmed of fat and silver skin.
What temperature should the oven be preheated to?
The oven should be preheated to 400°F (200°C).
How long should the pork marinate in the refrigerator?
The pork should be covered and marinated for approximately 1.5 hours to allow the flavors to penetrate.
What is the recommended internal temperature for the pork?
The pork should reach an internal temperature of 155°F (68°C).
What ingredients make up the dry spice blend for the crust?
The dry spice blend consists of chili powder, mustard powder, chopped rosemary, and salt.
How is the garlic incorporated into the recipe?
The crushed garlic is first stirred into oil to create an infusion, which is then mixed with the dry spices to form a paste.
How many servings does this Herb-Crusted Pork recipe provide?
This recipe is designed to serve 6 people.
What type of mushrooms can be used in the Sweet Cherry Reduction?
The recipe calls for shiitake mushrooms, but portabella mushrooms can be used as an alternative.
What is the estimated roasting time for the pork?
The pork typically takes about 25 to 30 minutes to roast.
Which wines are used to flavor the reduction sauce?
The sauce uses 1 cup of Cabernet Sauvignon or Merlot and 1 cup of Port Wine.
What citrus elements are included in the reduction?
The reduction includes grated orange zest and 1/4 cup of orange juice.
How long should the pork rest before it is sliced?
Once removed from the oven, the pork should rest for about 5 minutes before slicing.
What are the nutritional calories per serving?
Each serving contains approximately 533 calories.
What is the protein content per serving?
There are 35g of protein per serving.
What are the fat and carbohydrate counts per serving?
Each serving contains 27g of fat and 23g of carbohydrates.
What type of cherries are recommended for this recipe?
Dried cherries, specifically Michigan or other dried varieties, are recommended.
What fresh herb is added to the Sweet Cherry Reduction?
One tablespoon of chopped fresh thyme is added to the sauce.
How is the butter used in the sauce preparation?
One tablespoon is used initially to sauté vegetables, and the remaining 3 tablespoons are whisked in at the end for a velvety finish.
Why is it important to trim the silver skin from the pork?
Trimming the silver skin ensures optimal tenderness of the meat.
What kind of broth serves as the base for the sauce?
The recipe uses 2 cups of beef broth as the base for the reduction.
What is the goal for reducing the sauce during cooking?
The initial liquid mixture should be simmered until it is reduced by half, eventually reaching a syrupy consistency.
What type of onion is required?
The recipe requires 1/2 cup of chopped red onion.
How much chili powder is used in the spice rub?
The rub uses 4 tablespoons of chili powder.
How many cloves of garlic are needed?
Two crushed cloves of garlic are needed for the marinade.
Is the mustard used in this recipe dry or prepared?
The recipe specifically calls for 2 tablespoons of mustard powder.
What is the final step before serving the sauce?
The sauce should be reheated just before serving over the sliced pork.
What texture should the sauce have once the dried cherries are added?
The sauce should be cooked until it reaches a syrupy consistency.
How many total ingredients are listed for this recipe?
There are 17 unique ingredients listed for this dish.
What categories or tags describe this dish?
It is categorized under pork, roasted, cherry compote, dinner, herb-crusted, savory, and special occasion.
How should the pork be sliced and served?
The pork should be sliced after resting and each portion should be drizzled with the Sweet Cherry Reduction.