Roasted Pork Tenderloin with Red Wine Cherry Sauce Recipe

“I made this a couple of weeks ago and it was insanely good. And that red wine cherry sauce….wow! This is now a Christmas must-make for our family.” – Ramona

What’s the difference between pork tenderloin and pork loin?

Pork loin and pork tenderloin come from the same general area of the pig but are different cuts with distinct textures and cooking methods. They are not interchangeable in most recipes.

• Pork loin is best when slow-roasted or grilled.
• Pork tenderloin cooks quickly over relatively high heat and benefits from quick searing followed by a short roast.

Both cuts are lean and tender compared to other parts of the pig. Pork loin is wider and often thick enough to cut into steaks; pork tenderloin is long, narrow, and always boneless. Tenderloin is extremely lean, which makes it easy to overcook—so timing and temperature matter.

How to Roast Pork Tenderloin

Step 1: Salt the tenderloin about 30 minutes before cooking.

Salting ahead improves both texture and flavor. Sprinkle the tenderloin on all sides with salt and let it sit, uncovered, at room temperature for about 30 minutes so the salt can season the meat throughout.

Step 2: Sear the tenderloin before roasting.

Heat oil in an oven-safe skillet and sear the meat on all sides to develop a brown, flavorful crust. This caramelization adds complexity to the pork and improves the final sauce.

Step 3: Roast at 400°F (204°C) for about 20 minutes after searing.

After searing, create the cherry sauce in the same skillet, return the tenderloin to coat it briefly, and roast in a 400°F oven for about 20 minutes. The entire cook time after searing is short—monitor internal temperature closely.

“Excellent recipe! This was easy to follow and my family loved it. The dijon and crushed red pepper in the sauce were perfect with the pork.” – LaWana

How do you know when pork tenderloin is cooked?

Because tenderloin is very lean, avoid overcooking. The target internal temperature is 145°F (62°C). Use a meat thermometer and check the thickest part of the tenderloin.

When the internal temperature reaches 145°F, the center may be slightly pink and should be juicy. The roast typically takes about 20 minutes in the oven after searing, so check frequently as it approaches the target temperature.

How much pork tenderloin do you need per person?

A typical pork tenderloin weighs about 1 to 1.25 pounds and comfortably serves two people. For more servings, simply cook additional tenderloins—two tenderloins serve roughly four people. If you need to serve many guests, roast in batches and keep cooked tenderloins warm before serving.

Super easy cherry sauce for pork

This red wine cherry sauce is the highlight of the dish. Sweet cherries simmered in dry red wine with ground cumin, coriander, crushed red pepper, Dijon mustard, and a touch of honey create a sauce that balances sweet, savory, sour, and spicy notes. It works with fresh or frozen cherries and is straightforward to make.

Basic method for the cherry sauce:

1. Sauté a small diced onion in the skillet used to sear the pork until softened.
2. Add ground cumin, ground coriander, and crushed red pepper flakes; cook for about a minute to toast the spices.
3. Pour in dry red wine and simmer until reduced by about half, scraping up brown bits from the pan.
4. Stir in Dijon mustard and honey, then add 2 cups of pitted sweet cherries (fresh or frozen). No need to thaw frozen cherries first.
5. Return the pork to the pan, turn to coat with the sauce, and roast in a 400°F oven until the internal temperature reaches 145°F.
6. When the pork is done, transfer it to a platter to rest. Simmer the sauce on the stovetop until slightly thickened, stir in a pat of butter to finish, and pour over the sliced pork.

The recipe makes a generous amount of sauce—there may seem to be more than the meat needs, but it’s wonderful spooned over the pork and any side dishes.

What to serve with pork tenderloin

This pork pairs beautifully with rice, roasted potatoes, crispy pan-fried potatoes, or creamy mashed potatoes. A simple green salad or a fresh corn salad in summer highlights seasonal flavors and adds brightness. Soft dinner rolls are perfect for sopping up the sauce.

What to do with leftover pork tenderloin and cherry sauce

Leftovers are rare because this dish gets eaten quickly, but if you have any, try these ideas:

1. Open-face pork sandwich: Thinly slice the pork and reheat gently with extra cherry sauce. Pile on a thick slice of toasted bread for a rich open-face sandwich. Garnish with sliced scallions or chopped parsley if desired.
2. Salad topping: Chop leftover pork into bite-sized pieces and toss cold over a mixed salad. Add dried cherries or nuts and a fruity vinaigrette for a bright, satisfying meal.

📖 Recipe

Yield: 2–3 servings

Roast Pork Tenderloin with Red Wine Cherry Sauce

This roasted pork tenderloin is tender and juicy, finished with a rich red wine cherry sauce that balances sweet and savory flavors.

Prep Time
30 minutes

Cook Time
20 minutes

Additional Time
30 minutes

Total Time
1 hour 20 minutes

Ingredients

• 1 pork tenderloin, approximately 1 to 1.25 pounds
• 2 tablespoons extra virgin olive oil, vegetable oil, or canola oil
• 1 small yellow onion, about 1/3 cup diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 cups dry red wine
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 cups (about 10 ounces) pitted sweet cherries, fresh or frozen
• 1 tablespoon butter

Instructions

1. Trim the silverskin from the tenderloin with a sharp knife. Pat the pork dry with paper towels, then season generously with salt on all sides. Let sit at room temperature for 30 minutes.
2. Heat the oven to 400°F (204°C).
3. Heat oil in an oven-safe skillet over high heat. When the oil shimmers, add the tenderloin and sear, undisturbed, about 3 minutes per side until browned. Remove the pork to a plate.
4. Reduce heat to medium-low and add the chopped onion to the skillet. Cook, stirring occasionally, until softened and beginning to brown.
5. Add the cumin, coriander, and red pepper flakes and cook, stirring, for about 1 minute to toast the spices.
6. Raise heat to high and pour in the red wine, scraping up any browned bits from the pan. Simmer until the wine is reduced by about half, roughly 8 minutes.
7. Stir in the Dijon mustard and honey, then add the cherries.
8. Return the pork to the skillet, turning it to coat in the sauce. Place the pan in the oven and roast, uncovered, until the thickest part of the tenderloin reaches 145°F (approximately 20 minutes).
9. Remove the pork and cover loosely to rest. Set the skillet over medium-high heat and simmer the cherry sauce until it thickens slightly, about 5 minutes.
10. Remove from heat, stir in the butter, and pour the sauce over the sliced tenderloin to serve.

Nutrition Information

Yield: 3   Serving Size: 1

Amount per serving (approximate)

Calories: 560   Total Fat: 20g   Saturated Fat: 6g

Cholesterol: 121mg   Sodium: 394mg

Carbohydrates: 34g   Fiber: 3g   Sugar: 26g

Protein: 41g

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