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Nutrition Facts
Serving Size 128 g
(Approx. 16 Servings)
Amount Per Serving
Calories 130 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 140 mg 6%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 12 g
Vitamin A 0% Iron 4%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pork Loin in Cherry Wine Reduction

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
16  People


Recipe makes 16 Servings

1 cup(s) white wine
2 Tbsp H-E-B Dijon Mustard, reserve 1 Tbsp
3/4 Tbsp Central Market Organics Herbs de Provence
1/2 Tsp kosher salt
1/2 Tbsp black pepper
3 Tbsp H-E-B Extra Virgin Olive Oil, reserve 2 Tbsp
2 Lb pork tenderloins
2 shallots, peeled and finely chopped
2 cup(s) Sweet Bliss Pink Wine
12 Oz H-E-B Dark Sweet Cherries, thawed
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Line a roasting pan with foil, and spray with non-stick cooking spray; set aside.
For marinade, 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, and 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, then 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 and cover with foil; let rest 15 minutes before slicing; serve with cherry wine sauce.



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