Save on Pinterest

Tenderloin with Cherry Sauce

You can find dried cherries near dried cranberries at your local supermarket. Substitute dried cranberries if desired.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 tablespoon cornstarch
  • 1-1/2 cups cranberry juice
  • 2 teaspoons Dijon mustard
  • 1 pork tenderloin (1-1/2 pounds), thinly sliced
  • 2 teaspoons lemon-pepper seasoning
  • 3 tablespoons butter
  • 1 cup dried cherries
  • 3 tablespoons cherry preserves


  • In a small bowl, combine the cornstarch, cranberry juice and mustard until smooth; set aside. Sprinkle pork with lemon-pepper. In a large skillet, cook pork in butter for 4-5 minutes on each side or until no longer pink. Remove pork and keep warm.
  • Stir cornstarch mixture and add to the skillet. Bring to a boil. Add cherries and preserves; cook and stir for 2 minutes or until thickened. Return pork to the pan; cook for 2 minutes or until heated through.
Nutrition Facts
1 cup: 477 calories, 15g fat (7g saturated fat), 118mg cholesterol, 451mg sodium, 50g carbohydrate (43g sugars, 1g fiber), 35g protein.

Recommended Video