Roasted Cherries and Pork Tenderloin

Hands-on Time: 25 Minutes Total Time: 60 Minutes

Servings: 4

Difficulty: Easy


Roasting cherries concentrates their flavor and sweetness.


Ingredients:

  • 4 cups fresh sweet cherries, pitted
  • 2 med. shallots, sliced
  • 2 Tbsp. olive oil, divided
  • 1 Tbsp. chopped fresh rosemary
  • ¾ tsp. kosher salt, divided
  • ¾ tsp. ground black pepper, divided
  • 2 lb. pork tenderloins
  • 1 tsp. garlic powder

Nutrition Analysis:

Per Serving:

Calories

420

Calories from Fat

110

Total Fat

12g (18% DV)

Saturated Fat

2.5g (12% DV)

Trans Fat

0g

Cholesterol

145mg (48% DV)

Sodium

480 mg (20% DV)

Carbohydrates

28g (9% DV)

Dietary Fiber

3g (12% DV)

Sugars

19g

Protein

50g

Vitamin A

2%

Vitamin C

20%

Calcium

4%

Iron

15%

Directions:

  1. Heat oven to 425° Spray a rimmed baking sheet with nonstick cooking spray; set aside.
  2. In a bowl toss together cherries, shallots, 1 tablespoon oils, rosemary, ¼ teaspoon salt and ¼ teaspoon pepper. Transfer to prepared pan.
  3. Season tenderloins with remaining oil, salt and pepper and the garlic. Place on top of cherries.
  4. Roast 25-30 minutes until pork reaches an internal temperature of 145° Allow pork to rest at least 5 minutes before slicing. Serve with roasted cherries.
  5. Refrigerate leftovers.

Make it a Meal: Serve with mashed sweet potatoes. Roast 4 medium sweet potatoes at 400° F 40-45 minutes until tender, peel and mash with butter, milk, salt and pepper to desired taste and consistency.

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