My H-E-B Texas Life Magazine
1Tbsp.H-E-B Dijon Mustard,
3/4Central Market Organics Herbs de Provence,
1/2Tbsp.fresh cracked black pepper,
1Tbsp.extra virgin olive oil,
*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,
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.
Calories: 400, Total Fat: 11g, Saturated Fat: 9g, Cholesterol: 145mg, Sodium: 490mg, Carbohydrates: 8g, Protein: 49g