HEB logo
Pork Loin in Cherry Wine Reduction
Prep Time:
15 minutes
Cook Time:
20 minutes
16 servings

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 oliv
e oil in a medium bowl. Combine pork tenderloin and wine marinade in a
large zipper bag. Marinate in the refrigerator for 1 hour.
Meanwhile, heat a large heavy-bottom skillet over medium high heat for
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 sauce
for 30 minutes, until it is reduced to 1 cup. Add the Dijon mustard a
nd cherries. Cook 4 minutes and keep warm.
Heat oven to 425°F. Place the marinated pork tenderloins on prepar
ed roasting pan and roast on the middle oven rack 20 minutes. Reduce o
ven temperature to 350°F and roast 25 – 30 minutes or until intern
al temperature of pork reaches 150-155°F. Remove from oven, cover
with foil. Let rest 15 minutes before slicing. Serve with Cherry Wine

Nutritional Information

Calories: 400, Total Fat: 11g, Saturated Fat: 9g, Cholesterol: 145mg,
Sodium: 490mg, Carbohydrates: 8g, Protein: 49g


My H-E-B Texas Life Magazine