Pork Loin in Cherry Wine Reduction

Prep Time:
15 minutes
Cook Time:
20 minutes
Makes:
16 servings
Source

My H-E-B Texas Life Magazine

Ingredients

1c.white wine,

1Tbsp.H-E-B Dijon Mustard,

3/4Central Market Organics Herbs de Provence,

1/2tsp.salt,

1/2Tbsp.fresh cracked black pepper,

1Tbsp.extra virgin olive oil,

2lb.pork tenderloins,

*Cherry Wine Reduction:,

2Tbsp.H-E-B Extra Virgin Olive Oil,

2shallots, chopped fine,

2c.Sweet Bliss Red Wine,

1H-E-B Dijon Mustard,

1bag (12 oz.)H-E-B Frozen Dark Red Pitted Cherries, thawed,

Directions

1Line a roasting pan with foil and spray with non-stick cooking spray.

2Combine wine, Dijon mustard, Herbs de Provence, salt, pepper, and olive oil in a medium bowl. Combine pork tenderloin and wine marinade in a large zipper bag. Marinate in the refrigerator for 1 hour.

3Meanwhile, 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 and cherries. Cook 4 minutes and keep warm.

4Heat oven to 425°F. Place the marinated pork tenderloins on prepared roasting pan and roast on the middle oven rack 20 minutes. Reduce oven temperature to 350°F and roast 25 – 30 minutes or until internal temperature of pork reaches 150-155°F. Remove from oven, cover with foil. Let rest 15 minutes before slicing. Serve with Cherry Wine Sauce.

Nutritional Information

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

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