Cherry-Glazed Pork Tenderloin

Name: Cherry-Glazed Pork Tenderloin
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps brown sugar; 237 milliliters cherry juice blend; 1 teaspoon cornstarch; 1 teaspoons ground ginger; 1 teaspoons pepper; 680 grams pork tenderloins each); 1 teaspoons salt; 1 Tbsp soy sauce

Cherry-Glazed Pork Tenderloin might be just the main course you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 177 calories, 24g of protein, and 4g of fat each. A mixture of brown sugar, cherry juice blend, cornstarch, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a small saucepan, combine the cherry juice, brown sugar, soy sauce, cornstarch and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally.

Ingredients you will need

Cherry Juice

Brown Sugar

Corn Starch

Soy Sauce

Ginger

Equipment you will use

Sauce Pan

Meanwhile, place tenderloins on a rack in a foil-lined roasting pan; sprinkle with salt and pepper. Set aside 1/4 cup glaze for serving. Spoon half of the remaining glaze over pork.

Ingredients you will need

Salt And Pepper

Glaze

Pork

Equipment you will use

Roasting Pan

Aluminum Foil

Bake, uncovered, at 425° for 35-40 minutes or until a meat thermometer reads 160°, basting occasionally with remaining glaze.

Ingredients you will need

Glaze

Meat

Equipment you will use

Kitchen Thermometer

Oven

Let stand for 5 minutes before slicing.

Serve with reserved glaze.

Ingredients you will need

Glaze

Equipment

Ingredients

Servings:

2Tbsps

brown sugar 237milliliters

cherry juice blend 1teaspoon

cornstarch 1teaspoons

ground ginger 1teaspoons

pepper 680grams

pork tenderloins each)1teaspoons

salt 1Tbsp

soy sauce

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Reginato Malbec rosé. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 16 dollars per bottle.

Reginato Malbec Rose

Malbec seems an unlikely hero for a sparkling wine grape, but when you want your rosé to show some real color and character, then Malbec's your man. Crisp and dry with lovely strawberry, rhubarb flavors and aromas. Just a hint of tannin structure, floral spice, and an amazing elegant finish rounds out the mouth. It speaks of the rich Malbec grape, but never loses its light, refreshing nature. It will give you a good reason to drink sparkling wine with your main course!