Roast Pork Tenderloin with Dried Cherries and Rosemary

I am not usually a fan of fruit with meat. Fruits are for snacking or dessert. Not chutneys, not salsas, not compotes.

That said, I like this recipe. The combination of tart dried cherries with pungent rosemary (and wine and balsamic) adds a wonderful aromatic touch to what can be a bland cut of meat. Check it out...

Roast Pork Tenderloin with Dried Cherries and Rosemary
Serves 6.

2-1 pound pork tenderloins
1/2 cup dried cherries
1/3 cup dry red wine
1/4 cup balsamic vinegar
3/4 cup cranberry juice or apple juice
4 garlic cloves, minced
6 shallots, halved lengthwise
3 tablespoons fresh rosemary
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 350°.

Rinse the pork tenderloin, pat dry and place in a shallow glass or ceramic baking dish and set aside.

Whisk together the cherries, wine, vinegar, juice, garlic, shallots and rosemary in a bowl. Pour this marinade over the pork; cover and refrigerate 2 to 3 hours or overnight, turning the pork several times.

Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Brown the pork on all sides, about 5 to 6 minute total.

Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, about 20 to 25 minutes until a meat thermometer registers 150-155°. The meat will be a light pink color.


Remove pork from the baking dish and cover loosely with foil. Let rest 5 to 10 minutes before carving.


Season the tenderloin with salt and pepper. Slice into 1/4 inch pieces and spoon the pan juices over the pork. Serve immediately.


Food/Wine Pairing: An aromatic dish with cherries? To me, that screams out for a light Pinot Noir. Go for it.