Roasted Cherries and Pork Tenderloin

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


  • 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

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)
Vitamin A2%
Vitamin C20%


  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.

More Recipes for Caregivers

Fusilli with Broccoli And Deconstructed Pesto
See Recipe
Shrimp and Avocado Salad with Mango Dressing
See Recipe