You won’t believe how easy it is to make this incredible seared pork tenderloin with cherry bourbon sauce. In fact, you can be ready to serve in under 30 minutes!
Everyone loves rich, flavorful pork — from juicy pork butt to smoky bacon and sweet sticky ribs. Those cuts are forgiving because they contain more fat. Leaner cuts like pork chops or tenderloin often get a reputation for drying out, but perfectly pink pork tenderloin is simple to achieve with the right approach. This recipe shows how to sear and finish tenderloin so it stays tender and juicy, and pairs beautifully with a bright cherry bourbon sauce.
A good seasoning helps with surface color and flavor when you’re only doing a brief sear before finishing in the oven. A peppery, dark rub creates a great crust without forcing you to overcook the interior. If you don’t have a special blend, a mix of salt, black pepper, garlic powder and smoked paprika will also deliver an attractive sear and excellent flavor.
Cherry and pork are a classic match — the fruit’s sweetness and acid complement the meat. You can use fresh cherries when they’re in season, but frozen pitted cherries work very well and are economical. For reliable results with any precise meat cooking, use an instant-read thermometer and pull the tenderloin when it reaches the recommended internal temperature so it rests to perfect doneness.
Best of all: this dish moves quickly. From start to finish it can be on your table in about 30 minutes, and you can easily serve it with simple roasted or sautéed vegetables.
Recipe: Pork Tenderloin with Cherry Bourbon sauce
5 Stars
5 from 1 review
- Author: Jess Pryles
- Yield: Serves 6
Ingredients
2 whole pork tenderloins
Seasoning: a dark rub (store-bought or blended: salt, black pepper, garlic powder, smoked paprika)
1/4 cup brown sugar
1/2 cup cider vinegar
1 1/2 cups chicken stock or broth
1/2 cup bourbon
8 oz cherries, pitted and halved (fresh or frozen)
2 tbsp butter
2 tbsp white sugar
Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Heat a cast-iron skillet or other heavy, oven-safe pan over high heat and lightly oil the surface. Pat the tenderloins dry with paper towels and rub generously with your chosen seasoning.
- When the pan is very hot, sear the tenderloins about 1 minute per side to develop a brown crust, turning to seal all sides. Transfer the pan to the preheated oven and roast until the thickest part of the tenderloin reaches 145°F (63°C) on an instant-read thermometer — about 10–15 minutes depending on size.
- Remove the tenderloins from the oven, transfer them to a cutting board and tent loosely with foil. Let rest 10 minutes so juices redistribute; carryover cooking will bring them to perfect doneness.
- While the meat cooks and rests, make the sauce. In a small saucepan, combine brown sugar and cider vinegar and bring to a boil. Add the chicken stock, a pinch of salt and pepper, and simmer vigorously for about 10 minutes to reduce and concentrate the flavors. Remove from heat and set aside.
- In another small pan over medium heat, combine the cherries, butter and white sugar. Cook 1–2 minutes until the cherries warm and release juices. Stir the reduced broth mixture and bourbon into the cherries, return to a simmer for about a minute to marry flavors and warm the bourbon.
- Slice the rested tenderloin into 1/2-inch thick medallions. Arrange 3–4 slices per plate, spoon the warm cherry bourbon sauce over the meat and serve immediately with your choice of sides.