CHERRY GLAZED PORK TENDERLOIN
With minimum time and ingredients, this recipe gets dinner on the table quickly! The pork comes out moist and juicy every time.
Provided by Heidi
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Mix the salt and pepper and garlic powder in a small bowl, then rub over all the sides of the pork tenderloin.
- Heat the oil in a large skillet and cook the pork over medium-high heat for about 8 minutes. Turn frequently to brown all sides.
- While pork is cooking, add the wine to a small saucepan and bring to a boil. Let cook for about 10 minutes or until the wine reduces to about 2 tablespoons of liquid.
- Once the pork is finished cooking, place inside a bread loaf tin or a glass pan and cook at 425 degrees for 20 minutes or until a meat thermometer reads 135 degrees.
- When the wine has reduced, add the cherry preserves and stir over the heat no more than 45 seconds. Immediately remove from the heat and stir in the thyme.
- When the pork has cooked 10 minutes, brush on 1/2 of the cherry glaze and return to the oven for the remaining 10 minutes.
- Once finished, remove the pork from the oven, brush on the rest of the glaze, and let the meat sit for 10 minutes before cutting.
- Save any pan drippings from the meat and glaze as a dipping sauce. Cut pork into 1-inch slices and serve warm with the reserved cherry glaze.
CHERRY-GLAZED ROAST PORK
this tender roast looks elegant...yet it's easy to prepare. I use it as a year-round main dish for holidays and entertaining in general. The nicely spiced cherry glaze make a mouthwatering topping.-Beth Brandenburger, Rochester, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place roast fat side up on a rack in a shallow roasting pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake, uncovered, at 350° for 40 minutes. , In a small saucepan, combine the preserves, juice, corn syrup, spices and remaining salt. Bring to a boil. Reduce heat; simmer for 5 minutes. Pour 1/2 cup sauce over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing., Scrape up browned bits and pan drippings; add to remaining sauce. Cook and stir until heated through. Serve with roast.
Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 22g protein.
PORK TENDERLOIN WITH CHERRY SAUCE
Make and share this Pork Tenderloin With Cherry Sauce recipe from Food.com.
Provided by RecipeNut
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
- lightly browned. Drain on paper towels; reserve.
- Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
- tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
- Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
- Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
- To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.
Nutrition Facts : Calories 484.6, Fat 20.2, SaturatedFat 4.8, Cholesterol 114.5, Sodium 1015.6, Carbohydrate 37, Fiber 2.8, Sugar 29.3, Protein 39.6
PORK TENDERLOIN WITH CHERRY SAUCE
This delicious pork tenderloin recipe with cherry sauce is courtesy of my sister who made it 20 years ago, and which I have reminisced about over the years. She recently found the recipe so I'm saving it here for posterity.
Provided by Stefanie
Categories Meat and Poultry Pork Pork Tenderloin Recipes
Time 8h50m
Yield 4
Number Of Ingredients 16
Steps:
- Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
- Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
- While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
- Drizzle sauce over pork, top with almonds, and serve.
Nutrition Facts : Calories 1370.6 calories, Carbohydrate 66.2 g, Cholesterol 48.9 mg, Fat 114 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 16 g, Sodium 3221.1 mg, Sugar 49.5 g
CHERRY BALSAMIC PORK LOIN
After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. If you're really crazy about cherries, add even more to the slow cooker. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings (1-1/3 cups sauce).
Number Of Ingredients 8
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides., Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.
Nutrition Facts : Calories 359 calories, Fat 10g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 128mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 0 fiber), Protein 33g protein.
CHERRY GLAZED, BACON WRAPPED, PORK TENDERLOIN
Pork Tenderloin is a super tender piece of meat. Marry that with bacon, and a Cherry glaze and you got a terrific meal. For additional pictures on the preparation of this dish, please visit, http://www.capnrons.com/R_M_Cherry_Glazed_Pork_Tenderloin.html?ID=Food Butt Kickin' Blacken contains neither salt nor sugar, and can be found at http://www.capnrons.com/index.html?ID=Food Although you could make this recipe using a different seasoning you'll probably have to adjust for the salt content.
Provided by Capn Ron
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place the Cherry Preserves in a sauce pan over medium heat until it melts. Add the Blacken and vinegar and stir it up good. Let this simmer for about 5 minutes.
- Blend with a food processor, blender, or an immersion blender (like I did). The whole cherry will help thicken the sauce.
- As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
- As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
- Pork Tenderloin normally comes 2 / pkg., Separate them, rinse, then remove the silver skin, and any grizzle that might be there. The ones that I had also had a piece on the end that I removed, in order to make each piece more uniform in size.
- Lightly season the Pork with about 1 teaspoon of Butt Kickin' Blacken per tenderloin.
- I use a thick cut bacon, this time it happened to be coated with black pepper. I removed most of the pepper, then toothpicked 3 slices bacon per tenderloin, in a spiral, leaving about 1" in between each slice as it wrapped around. I didn't put any additional seasoning on at this time, because the bacon already had plenty of pepper to it, and the bacon would provide the salt.
- Cook on a medium grill until the meat reaches an internal temperature of 140 - 145 degrees. The meat should be barely pink inside, and will be real moist.
- Begin basting with the Cherry Glaze, about 15 minutes before they're done.
- When it's done, place it on a platter, cover with aluminum foil, and let it rest about 15 minutes before carving. When carving, slice it into 1/2" slices on an angle to give larger pieces.
- Ron's Note:.
- Be sure to remember to remove the toothpicks when carving, and try to cut all the way through in one slice of the knife. Otherwise you might end up with jagged slices.
Nutrition Facts : Calories 471.2, Fat 9.9, SaturatedFat 3.3, Cholesterol 90.2, Sodium 195.6, Carbohydrate 61.2, Fiber 0.9, Sugar 42.7, Protein 27.8
ROAST PORK TENDERLOIN WITH CHERRY GLAZE
Make and share this Roast Pork Tenderloin With Cherry Glaze recipe from Food.com.
Provided by LAURIE
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Season pork tenderloins with salt and pepper to taste. Place in shallow roasting pan.
- Roast tenderloins 20 to 25 minutes or until done (internal temp 155°F).
- Meanwhile, to make glaze, drain cherries, reserving liquid.
- Add enough cherry-flavored juice to cherry liquid to make one cup.
- Combine cornstarch and 2 tablespoons cherry liquid in small bowl.
- Mix cornstarch mixture into remaining liquid.
- Mix cherries, brown sugar, cranberries and cherry liquid in small saucepan.
- Cook, stirring constantly, until mixture boils and thickens; stir in mustard.
- Pour glaze evenly over tenderloins during last 10 minutes of roasting time.
- Slice tenderloins into medallions to serve.
More about "cherry glazed pork tenderloin recipes"
CHERRY BALSAMIC PORK TENDERLOIN - GIVE IT …
From giveitsomethyme.com
4.6/5 (34)Total Time 1 hrCategory Dinner, Main CourseCalories 340 per serving
- Combine the first 9 ingredients in a high-powered blender or food processor. Blend mixture until smooth and pureed, about 45 seconds.
- Makes about 1 ½ cups. Reserve ½ cup of marinade for basting and another ½ cup to pass separately when serving.
- Pour remaining ½ cup of marinade over the tenderloins. Seal bag and make sure all the meat is coated.
ROASTED PORK TENDERLOIN WITH SWEET CHERRY SAUCE …
From thespruceeats.com
GRILLED PORK TENDERLOIN WITH CHERRIES - EATINGWELL
From eatingwell.com
SLOW COOKER CHERRY BALSAMIC PORK TENDERLOIN
From letsdishrecipes.com
BLACK CHERRY GLAZED PORK TENDERLOIN - SHARED …
From sharedappetite.com
PORK TENDERLOIN WITH CHERRY SAUCE
From simpleseasonal.com
GRILLED PORK TENDERLOIN RECIPE | MICHAEL SYMON | FOOD NETWORK
From foodnetwork.com
Author Michael SymonSteps 4Difficulty Easy
GRILLED PORK TENDERLOIN - EASY PORK TENDERLOIN
From eatingonadime.com
HARISSA-HONEY PORK TENDERLOIN RECIPE - NYT COOKING
From cooking.nytimes.com
MUSTARD-GLAZED PORK TENDERLOIN - ONCE UPON A CHEF
From onceuponachef.com
CHERRY GLAZED, BACON WRAPPED, PORK TENDERLOIN - BIGOVEN.COM
From bigoven.com
CHERRY-PORT GLAZED PORK LOIN ROAST RECIPE | MYRECIPES
From myrecipes.com
21 CHERRY GLAZED PORK TENDERLOIN RECIPES - SELECTED RECIPES
From selectedrecipe.com
ROAST PORK TENDERLOIN WITH CHERRY-CRANBERRY GLAZE RECIPE - YUMMLY
From yummly.com
CROCK-POT CHERRY PORK TENDERLOIN - CROCK-POT LADIES
From crockpotladies.com
GRILLED PORK TENDERLOIN WITH CHERRY SALSA RECIPE | BON APPéTIT
From bonappetit.com
CHERRY-GLAZED PORK CHOPS RECIPE | HELLOFRESH
From hellofresh.com
CHERRY-GLAZED PORK TENDERLOIN - MOM TO MOM NUTRITION
From momtomomnutrition.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love