Recipe Details

Pan-Seared Pork Tenderloin with Sweet Cherry-Onion Jam

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4


Cook to 145 F with 3 minute rest


1 pound pork tenderloin
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon black pepper

Sweet Cherry-Onion Jam:

1/2 16-oz bag frozen unsweetened sweet cherries, pitted, chopped and thawed
2 tablespoons butter
2 cups red onion, coarsely chopped
2 cloves garlic, minced
1/4 teaspoon fine sea salt
1/8 teaspoon black pepper
1 tablespoon balsamic vinegar, aged
4 teaspoons brown sugar, packed
1/4 teaspoon Chinese five-spice

Cooking Directions

Heat oven to 425 degrees F. Combine salt, dry mustard and pepper in small bowl. Rub tenderloin with oil. Sprinkle salt mixture evenly over pork; slightly rub into surface of pork.

Lightly brown tenderloin over medium-high heat for 2-4 minutes in large heavy skillet. Transfer pork to rack in shallow roasting pan. Roast in heated oven for 20-27 minutes or until internal temperature reaches 145 degrees Fahrenheit, followed by a 5-minute rest time.

Heat butter in 10-inch, heavy nonstick skillet. Add onions, garlic, salt and pepper. Cook, uncovered, over medium-low heat for 25-30 minutes or until very tender, stirring occasionally. (If necessary, reduce heat to low halfway during cooking to prevent onions from browning.)

Stir in vinegar, Chinese 5-spice and brown sugar. Then stir in thawed cherries. Cook, uncovered, over medium heat about 5 minutes more or until most of the liquid has evaporated.

Transfer tenderloin onto cutting board. Loosely cover with foil; let rest for 5 minutes. To serve, cut into 1/4-inch-thick slices and serve with Sweet Cherry-Onion Jam.

Serves: 4

Serving Suggestions

Both the onions and balsamic vinegar become mellow and sweet the longer they’re cooked, making them pair deliciously with dark sweet cherries. Serve this easy-to-make entrée with a wild-and-white rice pilaf, steamed beans and a tossed salad for a simple, festive holiday dinner

Recipe courtesy of National Cherry Growers & Industries Foundation

Nutrition Information

Calories: 270 calories
Protein: 25 grams
Fat: 11 grams
Sodium: 360 milligrams
Cholesterol: 90 milligrams
Saturated Fat: 5 grams
Carbohydrates: 17 grams
Fiber: 2 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

Pork Social

Featured Video

Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade

About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.

Read more about Tenderloin  Arrow
More recipes with Tenderloin  Arrow

About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

Read more about Grilling  Arrow
More recipes with Grilling  Arrow

Featured Recipes

Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

See more tips  View Recipe

Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.

See more tips  View Recipe

Rate this Recipe
My Rating * * * *
Review Title