Roasted Pork Tenderloin with Brandied Cherry Sauce

Brandied cherries lend old-school American supper-club elegance to a simple roast. Pork tenderloin is seared then oven-finished, paired with a glossy sauce of shallot, thyme, and those syrupy cherries.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 380 cal
• 38g protein
• 18g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1.5 lb pork tenderloin
• 2 tbsp olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1.5 cups brandied cherries with syrup
• 1 large shallot
• 4 fresh thyme sprigs
• 1 tbsp Dijon mustard
• 2 tbsp butter
• 1/2 cup chicken stock
• 1 tsp balsamic vinegar

Instructions

1. 1Preheat the oven to 400°F. Pat the pork tenderloin completely dry with paper towels so it will sear properly and develop a deep crust.
2. 2Rub the pork all over with olive oil, then season generously with salt, pepper, and garlic powder, pressing the spices into the meat.
3. 3Heat a large oven-safe skillet over medium-high heat until shimmering. Sear the tenderloin on all sides until deeply golden brown, about 2 to 3 minutes per side.
4. 4Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 to 18 minutes.
5. 5While the pork roasts, finely mince the shallot. When the pork is done, transfer it to a cutting board, tent loosely with foil, and let it rest.
6. 6Return the same skillet to medium heat. Add a splash of the brandied cherry syrup to deglaze, scraping up the browned bits. Add the shallot and cook until softened and fragrant.
7. 7Pour in the brandied cherries with remaining syrup, chicken stock, Dijon, thyme sprigs, and balsamic. Simmer, stirring occasionally, until the sauce reduces and becomes glossy and slightly syrupy, about 6 to 8 minutes.
8. 8Remove the thyme sprigs, swirl in the butter until melted and the sauce looks silky, then taste and adjust seasoning if needed.
9. 9Slice the rested pork into medallions. Arrange on plates and spoon the warm brandied cherry sauce generously over the top so the fruit and syrup coat every piece. Serve immediately.