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Pork Loin in Cherry Wine Reduction

My H-E-B Texas Life Magazine



Quick and easy

try this

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 olive 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 and cherries. Cook 4 minutes and keep warm.

Heat 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
My H-E-B Texas Life Magazine

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