Pork Loin in Cherry Wine Reduction
1 c. white wine
1 Tbsp. H-E-B Dijon Mustard
3/4 Central Market Organics Herbs de Provence
1/2 tsp. salt
1/2 Tbsp. fresh cracked black pepper
1 Tbsp. extra virgin olive oil
2 lb. pork tenderloins
* Cherry Wine Reduction:
2 Tbsp. H-E-B Extra Virgin Olive Oil
2 shallots, chopped fine
2 c. Sweet Bliss Red Wine
1 H-E-B Dijon Mustard
1 bag (12 oz.) H-E-B Frozen Dark Red Pitted Cherries, thawed
Line a roasting pan with foil and spray with non-stick cooking spray.
Combine wine, Dijon mustard, Herbs de Provence, salt, pepper, and
e oil in a medium bowl. Combine pork tenderloin and wine marinade
large zipper bag. Marinate in the refrigerator for 1 hour.
Meanwhile, heat a large heavy-bottom skillet over medium high heat
3 minutes. Add the olive oil and shallots and stir-fry for 2 minutes.
Add the Sweet Bliss Wine and lower the heat to medium. Cook the
for 30 minutes, until it is reduced to 1 cup. Add the Dijon mustard
nd cherries. Cook 4 minutes and keep warm.
Heat oven to 425°F. Place the marinated pork tenderloins on prepar
roasting pan and roast on the middle oven rack 20 minutes.
ven temperature to 350°F and roast 25 – 30 minutes or until
al temperature of pork reaches 150-155°F. Remove from oven,
with foil. Let rest 15 minutes before slicing. Serve with Cherry
Calories: 400, Total Fat: 11g, Saturated Fat: 9g, Cholesterol: 145mg,
Sodium: 490mg, Carbohydrates: 8g, Protein: 49g
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