Pork Tenderloin with Cherry Sauce
This pork tenderloin with cherry sauce combines tender, juicy pork with a rich sweet-and-savoury cherry glaze that brings everything together beautifully. It’s high in protein, packed with flavour, and perfect for a balanced dinner that feels a little more elevated without requiring loads of effort.
Method
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Preheat the oven to 200°C.
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Season the pork tenderloin generously with salt and pepper.
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Heat the olive oil in an oven-safe pan over medium-high heat. Sear the pork on all sides until golden brown.
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Transfer the pan to the oven and cook for 15–20 minutes, or until the pork is cooked through.
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While the pork rests, prepare the sauce by adding the garlic, cherries, balsamic vinegar, honey, and stock to a saucepan over medium heat.
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Simmer for several minutes until the cherries soften and the sauce begins to reduce.
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If you prefer a thicker sauce, stir in the cornflour mixture and cook for another minute until glossy.
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Slice the pork tenderloin and spoon the cherry sauce over the top before serving.
Notes
Allow everything to cool completely before storing.
Keep in airtight containers in the fridge for up to 4 days.
You can also freeze portions for up to 2 months.
Nutrition Information
| Calories | 290kcal |
| Total Fat | 11g |
| Total Carbohydrates | 12g |
| Protein | 32g |
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Frequently Asked Questions
Can I use frozen cherries?
Yes — frozen cherries work perfectly in the sauce.
How do I know when pork tenderloin is cooked?
The internal temperature should reach 63°C before resting.
Can I make this ahead of time?
Absolutely. The sauce can be prepared in advance and reheated before serving.
What does the cherry sauce taste like?
It’s sweet, slightly tangy, and balances perfectly with the savoury pork.
Can I substitute the pork tenderloin with another cut of pork?
You can use pork loin chops, but they may cook faster and be less tender. Adjust cooking time accordingly.
What if I don’t have cornflour to thicken the sauce?
You can leave the sauce as-is for a thinner consistency, or use a small amount of flour mixed with water as a substitute.
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