Pork Tenderloin With Dried Cherries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED PORK TENDERLOIN WITH DRIED CHERRY COMPOTE



Roasted Pork Tenderloin With Dried Cherry Compote image

Make and share this Roasted Pork Tenderloin With Dried Cherry Compote recipe from Food.com.

Provided by Dancer

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

2 (1 1/2 lb) pork tenderloin
4 tablespoons chili powder
2 tablespoons mustard powder
1 teaspoon chopped fresh rosemary
1 teaspoon salt
2 cloves crushed garlic
1/2 cup oil
4 tablespoons butter, divided
1/2 cup chopped red onion
1/2 cup chopped shiitake mushrooms or 1/2 cup portabella mushroom
2 cups beef broth
1 teaspoon grated orange zest
1 cup cabernet sauvignon wine or 1 cup merlot
1 cup port wine
1 cup michigan dried cherries or 1 cup other dried cherries
1/4 cup orange juice
1 tablespoon chopped thyme

Steps:

  • For Pork, pre-heat oven to 400 degrees.
  • Trim fat and silver skin from tenderloins.
  • Mix chili powder, mustard powder, rosemary, and salt.
  • Stir garlic into oil.
  • Add oil mixture to dry ingredients to make a paste.
  • Rub paste over tenderloins, cover and let marinate in refrigerator for about 1 1/2 hours.
  • Place tenderloin in roasting pan and roast until medium or until meat thermometer registers 155 degrees in thickest part of meat, about 25 to 30 minutes.
  • For Dried Cherry Compote, heat 1 tablespoon of the butter in skillet and add onions and mushrooms.
  • Sauté until soft, about 5 minutes.
  • Add beef broth, orange zest, and wines.
  • Bring to boil and cook until the sauce is reduced by half.
  • Add the dried cherries, orange juice, and thyme and continue cooking until the sauce becomes syrupy.
  • Remove from heat and whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time.
  • Bring back to a boil just before serving.

Nutrition Facts : Calories 689.2, Fat 40.4, SaturatedFat 11.7, Cholesterol 170.3, Sodium 799.6, Carbohydrate 15.1, Fiber 2.8, Sugar 5.6, Protein 49.4

ROASTED PORK WITH DRIED CHERRIES



Roasted Pork With Dried Cherries image

A beautiful presentation. A beautiful pairing. I combined several recipes to come up with this for our Easter dinner this year. It was really good, but I am sure you all can help me tweak this recipe until it is just right.

Provided by ctrmom

Categories     Pork

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

2 -3 lbs pork loin roast
1 teaspoon salt
1 teaspoon sage
1/2 teaspoon pepper
1 (16 ounce) can unsweetened tart red cherries
1/4 cup balsamic vinegar
3/4 cup brown sugar
1/2 cup dried cherries
1 teaspoon mustard
4 teaspoons cornstarch

Steps:

  • Mix the salt, sage, and pepper. Rub this mixture all over the roast.
  • Roast, fat side up, on a rack at 325 degrees for 30 to 40 minutes per pound or until a meat thermometer registers 170 degrees.
  • Allow to set for 15 to 20 minutes while you prepare the sauce.
  • Sauce: Whisk the liquid from the cherries into the meat drippings in the roasting pan over medium heat. (You may remove some of the fat first, if desired.) Add the vinegar, brown sugar, dried cherries, and mustard. Cook over medium heat. Meantime, whir the canned cherries in your food processor until you have a cherry sauce similar to applesauce. Add these to the pan with the cornstarch. Cook until slightly thickened.
  • Slice the roast and spoon the sauce down the middle of the slices.

Nutrition Facts : Calories 347.4, Fat 11.2, SaturatedFat 4, Cholesterol 91.9, Sodium 372.3, Carbohydrate 27.8, Fiber 1, Sugar 25, Protein 33.1

PORK TENDERLOIN MEDALLIONS WITH PORT AND DRIED CHERRY SAUCE



Pork Tenderloin Medallions With Port and Dried Cherry Sauce image

Pork medallions quickly sauteed and served with a delicious and easy Port and dried cherry sauce. Revised from a recipe that didn't have enough of the delicious sauce.

Provided by DJM70

Categories     Pork

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb pork tenderloin
salt and black pepper
vegetable oil
2/3 cup port wine
1/2 cup dried tart cherry
1 1/3 cups low sodium chicken broth
1 teaspoon minced fresh thyme or 1 teaspoon rosemary
1 tablespoon cold butter

Steps:

  • Pre-heat the oven to 175 degrees.
  • Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
  • Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
  • Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
  • Pour sauce over the pork.

Nutrition Facts : Calories 265.3, Fat 9.6, SaturatedFat 4.1, Cholesterol 82.5, Sodium 104.2, Carbohydrate 8.8, Fiber 0.3, Sugar 4.8, Protein 25.2

PORK MEDALLIONS WITH CHERRY SAUCE



Pork Medallions with Cherry Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 22m

Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce

Number Of Ingredients 8

1 1/4 pounds pork tenderloin, sliced into 1/2-inch thick medallions
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherries

Steps:

  • Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
  • Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams

MEDALLIONS OF PORK WITH DRIED CHERRY SAUCE



Medallions of Pork with Dried Cherry Sauce image

Categories     Pork     Sauté     Quick & Easy     Vinegar     Cherry     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

4 8-ounce pork loin chops with bone, trimmed of excess fat (about 1 inch thick)
2 tablespoons olive oil
2 1/2 cups canned low-salt chicken broth
1/3 cup dried cherries (about 2 ounces)
1/3 cup balsamic vinegar

Steps:

  • Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
  • Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
  • Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.

CHERRY BALSAMIC PORK LOIN



Cherry Balsamic Pork Loin image

After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. If you're really crazy about cherries, add even more to the slow cooker. -Susan Stetzel, Gainesville, New York

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8 servings (1-1/3 cups sauce).

Number Of Ingredients 8

1 boneless pork loin roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
3/4 cup cherry preserves
1/2 cup dried cherries
1/3 cup balsamic vinegar
1/4 cup packed brown sugar

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides., Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.

Nutrition Facts : Calories 359 calories, Fat 10g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 128mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 0 fiber), Protein 33g protein.

More about "pork tenderloin with dried cherries recipes"

CHERRY BALSAMIC PORK TENDERLOIN - GIVE IT SOME THYME

From giveitsomethyme.com
4.7/5 (43)
Total Time 1 hr
Category Dinner, Main Course
Published Jun 10, 2021


ROAST PORK TENDERLOIN WITH RED WINE CHERRY SAUCE
Aug 14, 2024 #3. Roast pork tenderloin at 400 degrees F (204 degrees C) for about 20 minutes. Pork tenderloin is one of the quickest cuts of meat to cook. After searing, remove the tenderloin from the pan and make the cherry sauce. …
From alittleandalot.com


ROAST PORK TENDERLOIN WITH DRIED CHERRIES AND ROSEMARY
2. Rinse the pork loin, pat dry, and place in a shallow glass or ceramic baking dish. Set aside. 3. Whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a …
From fostersmarket.com


STUFFED PORK LOIN - THE DEFAULT COOK
4 days ago Cut Pork Loin . Place the pork loin, top side up, on the right end of the cutting board. Slice about ½-inch above the bottom. Tug the top of the roast to the left and slice again at the …
From thedefaultcook.com


CHRISTMAS RECIPE: CHERRY BOURBON SMOKED PORK TENDERLOIN
1 day ago In around 2 hours, you can take a pork tenderloin from raw to smoked amazingly delicious and folks will think you slaved over it for hours. The cherry bourbon compote Abi …
From friendlyfires.ca


PORK TENDERLOIN WITH AGRODOLCE CHERRIES RECIPE | BON …
Aug 9, 2022 Preparation. Step 1. Place 2 pork tenderloins (about 2 lb. total) on a small rimmed baking sheet and season all over with kosher salt and freshly ground black pepper.. Step 2. Combine ¼ cup honey ...
From bonappetit.com


COUNTRY FRENCH PORK WITH CHERRIES - THE FRENCH …
Jun 29, 2019 YIELDS: 2 generous portions; 4 moderate portions. TIME: prep: 30-40 minutes prep. Cook: 15-20 minutes. Cherries can be made 3 days ahead. Entire dish can be prepped for oven 1 day ahead. QUICK NOTE: Take …
From thefrenchmagnoliacooks.com


STUFFED PORK TENDERLOIN WITH CHERRY PORT SAUCE
Jan 27, 2023 Begin to roll the pork tenderloin, keeping it as tight as possible. Tightly truss the pork tenderloin with cotton string or twine, then place into a roasting pan, seam side down. Roast for 30-40 minutes or until the internal …
From wanderlustandwellness.org


ROASTED PORK TENDERLOIN WITH CHERRY SAUCE
Dec 8, 2020 Place pork tenderloin in a grease casserole dish. Pierce pork with a fork and then rub oil on tenderloin. Mix remainder of ingredients together and rub all over the pork. Bake 30-35 minutes per pound. Take pork out when it tests …
From thesouthernladycooks.com


ROAST PORK TENDERLOIN WITH CHERRY SAUCE - LE CHEF'S WIFE
Jul 17, 2024 Make the Cherry Sauce while the meat is resting. Remove pan from the oven and extract the pork tenderloins and set on a cutting board to rest for 10 minutes at room temperature.
From lechefswife.com


PORK TENDERLOIN WITH CHERRY SAUCE - SKINNYTASTE
Dec 11, 2024 This easy Pork Tenderloin with Cherry Sauce is juicy and tender, topped with a sweet-tart sauce made with balsamic and cherry preserves. ... You need only 5 ingredients …
From skinnytaste.com


PORK TENDERLOIN WITH CHERRY SAUCE - SIMPLE SEASONAL
Dec 14, 2019 Place the pork tenderloin in the brine and refrigerate covered for 6-8 hours. Preheat oven to 450º F. Remove the pork loin from the brine and pat dry with a paper towel. Add 1 Tbsp olive oil to an oven safe skillet and heat …
From simpleseasonal.com


SAUTEED PORK TENDERLOIN MEDALLIONS WITH DRIED CHERRIES AND …
Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork through and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. …
From americastestkitchen.com


PORK TENDERLOIN WITH HONEY-ROASTED CHERRY TOMATOES RECIPE
Preheat oven to 425 degrees F. Add tomatoes to a parchment-lined 18x13" rimmed baking sheet. In a small bowl, combine herbs, oil and honey. Season with salt and pepper.
From hannaford.com


THIS EASY (REVERSE-SEARED!) STUFFED PORK LOIN IS AN ... - SERIOUS EATS
1 day ago 1/3 cup dried cherries, roughly chopped. One 3-pound (1.7kg) boneless center-cut pork loin roast, fat cap trimmed to about 1/4-inch thickness. ... Fennel-Roasted Pork …
From seriouseats.com


PAN SEARED PORK TENDERLOIN WITH DRIED CHERRY PORT SAUCE WITH …
Immediately after placing pork in oven, add oil to still hot skillet, swirl to coat and set skillet over medium-high heat; add onion and cook, stirring frequently, until softened and browned about …
From audreysgreatbigbookoffood.com


15 PORK TENDERLOIN RECIPES FOR QUICK WEEKNIGHT DINNERS AND EASY …
This one features a tenderloin stuffed with a sweet-and-savory mixture of dried apricots, apricot jam, and shallots. It roasts at high height in just half an hour, and the potatoes and Brussels ...
From msn.com


GRILLED PORK TENDERLOIN WITH CHERRIES - EATINGWELL
Apr 18, 2024 Add cherries and cook, stirring occasionally, until the cherries are softened, 3 to 6 minutes. Stir in wine and increase the heat to high; cook for 1 minute. Remove pan from heat and stir in basil and the remaining 1/4 …
From eatingwell.com


ROASTED APPLE CIDER PORK TENDERLOIN - THIS HEALTHY TABLE
1 day ago Instructions. Preheat oven to 450 degrees F. Pat the pork tenderloin dry with paper towels. Add the tenderloin, apple cider, balsamic vinegar, 2 tablespoons olive oil, ½ teaspoon …
From thishealthytable.com


ROASTED PORK LOIN WITH DRIED CHERRY SAUCE - LIDIA
Add the white wine, and bring to a simmer. Add 1 cup water. Set the pork on top of the cabbage, and cover the pot. Roast 20 minutes. 3.After 20 minutes, uncover, stir in the 1/2 cup dried cherries, and continue to roast until a …
From lidiasitaly.com


Related Search