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Pork tenderloin with sour cherry and red wine sauce

Name: Pork tenderloin with sour cherry and red wine sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 Pork tenderloins (about 800 g total); 1 tbsp Vegetable oil; 1 tsp Salt; 1/2 tsp Ground black pepper; 300 g Sour cherries (pitted; frozen cherries also work); 100 ml Red wine (dry); 1 tbsp Honey; 1 tsp Potato starch; 20 g Butter

Seared, oven-roasted pork tenderloin with a sweet-tart sauce of sour cherries, red wine, honey, and butter. Serves 4 for a festive lunch.

Gluten-free · Translated from Slovak · October 24, 2026 · Light recipe · 445 kcal per serving · High-protein recipe · 52 g protein per serving

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Recipe at a glance

Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Servings: 4 servings
Difficulty: Medium

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Pork tenderloin with sour cherry sauce makes a festive lunch with little effort: sear the tenderloin on all sides, finish it in the oven until pink in the center, and simmer sour cherries, red wine, and honey in the pan drippings for the sauce. The tart cherries complement the tender meat.

Ingredients

4 servings

Tenderloin

Pork tenderloins (about 800 g total) 2
Vegetable oil 1 tbsp
Salt 1 tsp
Ground black pepper 1/2 tsp

Sauce

Sour cherries (pitted; frozen cherries also work) 300 g
Red wine (dry) 100 ml
Honey 1 tbsp
Potato starch 1 tsp
Butter 20 g

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Instructions

Tip: tap a step to mark it as done.

Sear the tenderloins
8 min
Preheat the oven to 200 °C (400 °F). Pat the tenderloins dry, remove the silver skin, and season with salt and pepper. Heat the oil in a skillet and sear the tenderloins on all sides.
Finish in the oven
15 min
Transfer the tenderloins to a roasting pan and roast for 12–15 minutes, until slightly pink in the center. Let rest for 5 minutes.
Make the sauce
8 min
Add the sour cherries, wine, and honey to the skillet with the pan drippings and simmer for 5 minutes. Mix the potato starch with 1 tbsp water and stir it into the sauce to thicken. Stir in the butter at the end.
Serve
Slice the tenderloins and serve with the sour cherry sauce. Mashed potatoes or Slovak steamed bread dumplings make a good accompaniment.

Tip: Let the tenderloin rest before slicing it with a sharp knife so the juices stay in the meat and the slices remain nicely pink.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 445 kcal
Protein: 52 g
Carbohydrates: 15 g
of which sugars: 11 g
Fat: 17 g
of which saturates: 5.9 g
Fiber: 1.3 g
Salt: 1.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bravčová panenka s višňovou omáčkou a červeným vínom