Pork with Cherry Sauce

Prep Time:
20 mins
Total Time:
25 mins

The deep flavor of cherries and wine pairs perfectly with pork tenderloin in this sweet-and-savory dinner.


  • ¼ cup all-purpose flour

  • 1 pork tenderloin, cut into 1-inch slices and each pounded ¼ inch thick

  • Coarse salt and pepper

  • 3 tablespoons olive oil, divided

  • 2 large shallots, thinly sliced (about 1 cup)

  • ¼ cup dry red wine

  • ¼ cup chicken broth

  • 2 cups frozen cherries, thawed (12 ounces)

  • 2 teaspoons finely grated peeled fresh ginger

  • Cooked polenta, for serving


  1. Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.

  2. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.

  3. Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.

    Romulo Yanes
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