Pork Tenderloin with Cherry Sauce

Name: Pork Tenderloin with Cherry Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound pork tenderloin; Salt and pepper to taste; 2 tablespoons olive oil; 2 cups fresh cherries, pitted and halved; 1/2 cup chicken broth; 1/4 cup balsamic vinegar; 2 tablespoons honey; 1 teaspoon cornstarch (optional, for thickening)

Highlighted under: Global Flavors

I love bringing new flavors into my kitchen, and this Pork Tenderloin with Cherry Sauce has become a favored recipe in our home. The succulent tenderness of the pork perfectly complements the sweet and tart notes of the cherry sauce, which is made with fresh cherries and a hint of balsamic vinegar. It’s an easy dish to prepare, but the combination of flavors feels luxurious and special enough for entertaining. If you're looking for a meal that impresses with minimal effort, this is it!

Created by

Ainsley Harper

Last updated on 2026-01-07T12:40:14.603Z

When I first tried making this dish, I wasn't sure how the cherry sauce would pair with pork, but I was pleasantly surprised. The trick I learned is to use fresh cherries as they provide a vibrant taste that frozen ones simply can’t match. It’s crucial to let the cherries cook down to intensify that flavor!

One memorable dinner party featured this pork tenderloin, and it was gone in minutes. The sweet-tart notes of the sauce contrasted beautifully with the savory pork, leaving my guests singing its praises. I’ll never forget the look of sheer delight on their faces as they took the first bite.

        Why You Will Love This Recipe
        A rich balance of savory pork and sweet cherry sauce
Easy to prepare with minimal ingredients for maximum flavor
A stunning dish that impresses guests or makes a cozy family meal

      

Mastering Heat Levels

Achieving the perfect sear on your pork tenderloin is essential for locking in those delicious juices. When heating your olive oil, look for a shimmer on the surface, which indicates it's hot enough. Make sure to only add the pork when the oil is gently smoking; this helps create a nice golden crust. If your pork isn't browning after a couple of minutes, the pan may not be hot enough, so adjust your heat to medium-high if necessary.

Once seared, transferring the skillet directly to the oven ensures even cooking. This method minimizes the risk of drying out the pork, as it benefits from the initial high heat of searing and the gentle roasting in the oven. Using an oven-safe skillet, like cast iron or stainless steel, allows for a smoother transition from stovetop to oven without losing any flavors.

Crafting the Cherry Sauce

The cherry sauce is vibrant and complex, bringing together sweet, savory, and tangy notes. As the sauce simmers, you will want to gently stir to prevent any sticking at the bottom of the pan. Be attentive to texture; it should reduce until slightly thickened, which usually takes around 10 minutes. If the sauce is thinner than you desire, a bit of cornstarch mixed with cold water can add body without altering flavor, so keep that in mind as a quick solution.

Using fresh cherries is key to the flavor profile of this sauce. If you're not able to find fresh cherries, you can substitute them with frozen cherries, although they may take a bit longer to cook down properly. Whatever cherries you choose, make sure they are pitted and halved, as this helps them cook evenly and release their sweet juices more effectively.

Serving Suggestions and Storage

For a stunning presentation, serve the sliced pork tenderloin on a large platter, drizzled with the cherry sauce. Complement the dish with sides like creamy mashed potatoes or sautéed green beans to balance the flavors. For special occasions, consider garnishing with fresh herbs like parsley or mint to add a pop of color and freshness.

If you have any leftovers, store them in an airtight container in the fridge for up to three days. The pork can also be reheated in the oven at a low temperature, around 300°F (150°C), to prevent it from drying out. If you find the cherry sauce thickened upon refrigeration, simply warm it on the stove with a splash of water or broth to reach your desired consistency.

Ingredients

For the Pork Tenderloin

1 pound pork tenderloin
Salt and pepper to taste
2 tablespoons olive oil

For the Cherry Sauce

2 cups fresh cherries, pitted and halved
1/2 cup chicken broth
1/4 cup balsamic vinegar
2 tablespoons honey
1 teaspoon cornstarch (optional, for thickening)

Instructions

Prepare the Pork

Preheat your oven to 400°F (200°C). Season the pork tenderloin generously with salt and pepper. In an oven-safe skillet, heat olive oil over medium-high heat.

Sear the pork on all sides until golden brown, about 3-4 minutes per side.

Bake the Pork

Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let rest before slicing.

Prepare the Cherry Sauce

In a saucepan over medium heat, combine the fresh cherries, chicken broth, balsamic vinegar, and honey. Simmer for about 10 minutes until the cherries soften and the sauce reduces slightly. If needed, mix cornstarch with a bit of cold water and stir it in to thicken the sauce.

Serve

Slice the pork tenderloin and drizzle the cherry sauce over the top. Serve immediately, enjoying the delightful flavors!

Pro Tips

For extra flavor, let the cooked pork rest for longer to absorb its juices. Pair this dish with roasted vegetables or a light salad for a complete meal.

Ingredient Insights

The pork tenderloin is a lean cut of meat that cooks relatively quickly, making it an excellent choice for busy weeknights. Because it's so tender, overcooking can lead to a dry meal. Utilize a meat thermometer to ensure that the internal temperature reaches 145°F (63°C), which is optimal for juicy pork.

Balsamic vinegar not only adds a nice acidity to the cherry sauce but also enhances the natural sweetness of cherries. If you're looking for an alternative, red wine vinegar can provide a similar flavor profile, though you might want to reduce the quantity slightly since it's sharper in taste.

Customizing Your Cherry Sauce

You can easily customize the cherry sauce to match your personal preferences. Adding a splash of port or red wine can deepen the sauce’s complexity, making it slightly sweeter and more luxurious. For a hint of spice, consider incorporating a pinch of ground cinnamon or a dash of black pepper, which can present delightful flavor contrasts against the sweet cherries.

If you're feeling adventurous, try mixing in different fruits such as raspberries or cranberries. They can add a new layer of flavor and transform the sauce into a unique creation that pairs beautifully with pork, bringing out the dish's versatility and allowing for seasonal variations.

Questions About Recipes

→ Can I use frozen cherries for the sauce?

While you can use frozen cherries, fresh cherries provide a much brighter flavor and better texture in the sauce.

→ What can I substitute for balsamic vinegar?

Red wine vinegar is a good alternative, but it will alter the flavor slightly. You might want to add a dash of sugar to compensate for the acidity.

→ How can I make this dish ahead of time?

You can prepare the cherry sauce in advance and store it in the refrigerator. Just reheat it while the pork rests before serving.

→ Is it necessary to use chicken broth?

Chicken broth adds depth to the sauce but if you prefer, you can use vegetable broth or water, though the flavor will be less intense.