Dried Cherry and Herb Crusted Pork Tenderloin with Port Wine Cherry Sauce

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2 each pork tenderloin, trimmed of fat and silver skin

2 Tbs vegetable oil

1/2 cup fresh herbs (parsley, sage, thyme)

1 cup panko breadcrumbs

2/3 cup Sunsweet Dried Cherries

1/4 cup Dijon mustard

2 Tbs grain mustard

1 cup chicken broth

2 Tbs cold butter, unsalted

salt, black pepper

Port Wine Cherry Sauce

1 Tbs olive oil or butter

2 Tbs shallots, chopped fine

3 cups Ruby Red Port

1 cup Sunsweet Dried Cherries

1 Tbs cold butter


Preheat oven to 375 degrees. Heat a frying pan over medium high heat. Season the pork on all sides with salt and pepper. Add the oil to the pan and sear the pork until brown on all sides. Remove from pan and set aside.

In a food processor, chop the dried cherries with the herbs until fine. In a bowl combine the panko and cherry herb mixture and season to taste with salt and pepper. In a separate bowl mix the two mustards together, then smear the mustard over the pork to cover all sides. Roll the pork in the breadcrumb mixture and place on an oiled rack over a sheet pan. Roast the pork in the middle of the oven for 25-30 minutes to an internal temperature of 140 degrees.

Remove the pork from the oven and let stand about five minutes before slicing. Serve with Port Wine Cherry Sauce.

Port Wine Cherry Sauce
Heat a medium saucepan over medium heat and add the oil or butter and the shallots. Cook the shallots while stirring about 1 minute. Add the port wine and turn the heat to high. Add the dried cherries and bring to a boil. Reduce the heat to low and cook until the liquid is reduced by half, about 10 minutes. Remove the pan from the heat. When cool, puree the sauce in a blender and strain through a fine meshed sieve. Put the sauce back in the saucepan and heat on low to bring it back to warm temperature. Whisk in the cold butter and serve with Dried Cherry and Herb Crusted Pork Tenderloin.

Serves 4-6