Roasted Cherries and Pork Tenderloin

Prep Time: 25 Minutes
Cook Time: 60 Minutes
Servings: 4
Difficulty: Easy

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

Nutrient Analysis

PER SERVING:
Calories420
Calories from Fat110
Total Fat12g (18% DV)
Saturated Fat2.5g (12% DV)
Trans Fat0g
Cholesterol145mg (48% DV)
Sodium480 mg (20% DV)
Carbohydrates28g (9% DV)
Dietary Fiber3g (12% DV)
Sugars19g
Protein50g
Vitamin A2%
Vitamin C20%
Calcium4%
Iron15%

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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