Roast Pork Tenderloin with Dried Cherries and Rosemary

roast pork tenderloinFall is my favorite time of year and that is also when I reconnect with my inner foodie. I must admit, recently I’ve been a little obsessed with the Dunwoody Green Market.   (I enjoy browsing much more when it isn’t sweltering hot.) My favorite finds are flavor-infused oils and vinegars by Alta Cucina Italia. I was inspired by my purchase of the cherry balsamic vinegar to find a good fall recipe to use it.   If you don’t have cherry balsamic – no worries. Just use any good quality balsamic and the recipe will be delicious!

Roast Pork Tenderloin with Dried Cherries and Rosemary

Ingredients:

  • Two 1-lb. pork tenderloins
  • ½ cup dried cherries
  • ½ cup dry red wine
  • ¼ cup balsamic vinegar
  • ¾ cup all-natural cranberry juice or unfiltered apple juice
  • 4 cloves garlic, minced
  • 6 shallots, cut in half lengthwise
  • 3 tbsp fresh rosemary or 3 tsp. dried rosemary
  • 2 tbsp. olive oil
  • Salt and freshly ground black pepper to taste

 Directions:

  1. Preheat the oven to 375 degrees.
  2. Rinse the pork tenderloin and pat dry. Place in a plastic, zip-top bag.
  3. Whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour over pork, cover, and refrigerate 2-3 hours or overnight, turning the pork several times.
  4. Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve marinade) and place the pork in the heated skillet. Cook the pork on all sides, 5-6 minutes total time, until light brown.
  5. Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, 20-25 minutes or until a meat thermometer registers 150-155 degrees for medium (160 degrees – about 5 minutes longer – for medium-well).
  6. Remove the pork from the baking dish and place on a grooved carving board. Cover the pork and let it rest 5-10 minutes before carving. (It will continue to cook while it is resting.)
  7. Season with salt and pepper. Slice into 1/4–inch pieces and spoon the pan juices over the pork. Serve immediately.

 Servings:  8-10

Nutrition Information per 4 oz serving:

252 calories; 15 g carbohydrate; 10 g fat; 23 g protein; 355 mg sodium; 10 g sugar

Nancy Anderson, MPH, RD, LD is a registered dietitian at Nutrifit, Sport, Therapy, Inc. She works with individuals and families to make healthy eating a way of life.

October 6th, 2014