Cook Time: 40 minutes
Total Time: 40 minutes
- 2 pork tenderloins, about 2 pounds
- Creole seasoning or salt blend
- 2 tablespoons olive oil
- 3/4 cup cherry jam
- 3 tablespoons port wine vinegar or red wine vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- pinch allspice
- dash salt
Wash tenderloins and pat dry. Remove excess fat and silver skin.
Sprinkle the tenderloins all over with seasoning and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the tenderloins on all sides, about 6 to 8 minutes total.
Transfer the tenderloins to the oven and roast for about 15 to 20 minutes (may be longer, depending on thickness of tenderloins), or until an instant read thermometer or meat thermometer registers 145° to 150° when inserted in the thickest part of a tenderloin.
While the pork tenderloins are roasting, prepare the cherry sauce. In a saucepan, combine the jam, vinegar, brown sugar, cinnamon, allspice, and dash of salt. Bring to a simmer and simmer, stirring occasionally, for 6 to 8 minutes.
Remove pork tenderloins from the oven and let rest for 5 minutes. Slice and serve with warm cherry sauce.
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