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Pork Loin in Cherry Wine Reduction
My H-E-B Texas Life Magazine
(
3
)
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Family-friendly 
Quick and easy 
 Serve with H-E-B Select Prince Edward Blend and H-E-B Artisan Sour Dough Rolls. Prep Time:
15 minutes
Cook Time:
20 minutes
Makes:
16 servings
Ingredients 
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
 Instructions  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
Source:
My H-E-B Texas Life Magazine
|
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