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 lb pork tenderloin; Salt and pepper to taste; 1 tablespoon olive oil; 2 cups fresh or frozen cherries, pitted; 1/2 cup chicken broth; 1/4 cup sugar; 1 tablespoon balsamic vinegar; 1 teaspoon cornstarch (optional, for thickening)

Highlighted under: Global Flavors

I absolutely love cooking pork tenderloin, and this Cherry Sauce recipe takes it to a whole new level. The sweetness of the cherries combined with the savory pork creates an incredible flavor pairing that I can't resist. With just a few simple ingredients, this dish comes together quickly, making it perfect for both weeknight dinners and special occasions. I've served this numerous times, and it always impresses family and friends alike, showcasing the beauty of seasonal fruits in savory dishes.

Created by

Noemi Turner

Last updated on 2026-01-10T01:52:09.601Z

When I first crafted this Pork Tenderloin with Cherry Sauce, I was searching for a way to showcase the freshness of seasonal cherries in a savory dish. I was pleasantly surprised by how well the tartness of the cherries balanced the richness of the pork. As I reduced the sauce on the stovetop, I made sure to taste and adjust the sweetness, creating a perfect harmony between the two components.

One detail I’ve learned is to let the pork rest after cooking, allowing the juices to redistribute, which results in an incredibly tender bite. Trust me, this little tip makes all the difference! The final plating, with a drizzle of that luscious cherry sauce, makes it irresistible.

        Why You Will Love This Recipe
        Juicy pork with a delightful cherry glaze
Sweet and savory balance that's utterly satisfying
Easy to prepare, yet elegant enough for guests

      

Cooking the Perfect Pork Tenderloin

To achieve a perfectly cooked pork tenderloin, start by bringing the meat to room temperature before cooking. This step ensures even cooking throughout the tenderloin. After seasoning, sear the pork in a hot skillet until it's golden brown on all sides. This process locks in the juices, giving you a succulent final dish. Use tongs to turn the meat, avoiding piercing it with a fork to retain moisture.

Once seared, reduce the heat to medium. Continue cooking the pork until it hits an internal temperature of 145°F for optimal juiciness. I recommend using a meat thermometer for accuracy. Remove the pork from heat and let it rest for five minutes; this allows the juices to redistribute, preventing a dry outcome when slicing.

Mastering the Cherry Sauce

The cherry sauce is where the magic happens in this recipe. The combination of fresh or frozen cherries and balsamic vinegar creates a unique sweet and tangy flavor that's beautifully complemented by the savory pork. While simmering, mash a few cherries against the side of the pan. This releases their natural juices and enhances the sauce’s depth.

If you prefer a richer, thicker sauce, mix cornstarch with cold water before adding it to the simmering sauce. This technique prevents clumping and ensures a smooth texture. Stir continuously until the sauce thickens to your desired consistency. Keep it warm until you’re ready to serve; this will maintain the glossy finish and vibrant color—an inviting presentation on your plate!

Ingredients

For the Pork

1 lb pork tenderloin
Salt and pepper to taste
1 tablespoon olive oil

For the Cherry Sauce

2 cups fresh or frozen cherries, pitted
1/2 cup chicken broth
1/4 cup sugar
1 tablespoon balsamic vinegar
1 teaspoon cornstarch (optional, for thickening)

Instructions

Cooking Instructions

Prepare the Pork

Season the pork tenderloin with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the pork on all sides until golden brown, then reduce the heat to medium and cook for an additional 15-20 minutes, or until it reaches an internal temperature of 145°F.

Make the Cherry Sauce

In another pan, combine the cherries, chicken broth, sugar, and balsamic vinegar. Bring to a boil, then reduce heat and let simmer for about 10 minutes. If you prefer a thicker sauce, mix cornstarch with a little water and stir into the sauce until it thickens.

Combine and Serve

Once the pork is cooked, let it rest for 5 minutes before slicing. Serve with the cherry sauce drizzled on top, and enjoy the delightful flavor combination!

Cooking Tips

Pro Tips

Make sure to taste your cherry sauce as it cooks. If the cherries are particularly tart, you might want to adjust the sugar to achieve your desired sweetness.

Ingredient Substitutions

If cherries are out of season, you can substitute with frozen cherries, just be sure to thaw them before cooking. Alternatively, mixed berries or even cooked apples can provide a delightful twist to the sauce. If you're cutting down on sugar, consider using honey or maple syrup instead, adjusting to taste as these sweeteners are often less sweet than granulated sugar.

For the broth, vegetable broth can be a tasty substitute if you want a vegetarian version of the sauce. This small swap will still yield a flavor-packed sauce that pairs beautifully with the pork. Feel free to experiment with herbs like thyme or rosemary in the sauce for added complexity!

Serving Suggestions

For an elegant presentation, consider serving the pork tenderloin atop a bed of creamy polenta or alongside fluffy mashed potatoes. The rich flavors of the cherry sauce complement these starches beautifully. Additionally, a side of sautéed green beans or steamed broccoli adds color and nutrition to your plate.

Leftovers can be stored in the refrigerator for up to three days. I recommend reheating the pork gently in a skillet with a splash of broth to prevent it from drying out. The cherry sauce can also be made a day in advance, as the flavors deepen and meld over time, making this dish suitable for meal prep or gatherings.

Questions About Recipes

→ Can I use frozen cherries for the sauce?

Yes, frozen cherries work perfectly fine and can save you time.

→ What side dishes pair well with this pork tenderloin?

Mashed potatoes or steamed vegetables complement this dish beautifully.

→ Can I prepare the cherry sauce in advance?

Absolutely! You can make the sauce a day ahead and reheat it when needed.

→ Is there an alternative to balsamic vinegar?

You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar for a different flavor profile.