Roast Pork Tenderloin with Red Wine Cherry Sauce

What's the Difference Between Pork Tenderloin and Pork Loin?

Pork loin and pork tenderloin are two different cuts of meat that have a lot in common, but are not interchangeable in recipes. The main difference between the two is in how you cook each of these different cuts of pork:

• Pork Loin is best when slow-roasted or grilled
• Pork Tenderloin is best when cooked quickly over fairly high heat

Both pork tenderloin and pork loin are cut from the loin portion of a pig, which is the area between the shoulder and back legs. The area is is the most lean and tender part of the pig. In addition to pork loin and pork tenderloin, rib and loin chops are also cut from this area.  

Just to make things extra confusing, pork loin is also called by several other names:

• Center cut pork loin roast
• Center cut pork roast
• Pork center loin roast
• Pork center cut rib roast
• Pork loin center cut
• Pork loin center rib roast
• Pork loin roast center cut
• Pork loin rib half

Pork tenderloin also has other names, but thankfully (!), not as many:

• Pork filet
• Pork tender

Visually, it's easy to tell the difference between pork loin and pork tenderloin. Pork loin is wide and thick enough to cut steaks from it, and is a fantastic choice for the grill or BBQ like in this Smoked Pork Loin recipe. It can be sold bone-in or boneless and is often tied up with a string.

Pork tenderloin is long, narrow, small, and always boneless. Because pork tenderloin is so lean and tender, it's super easy to cook. BUT - one word of caution - pork tenderloin is also easy to overcook.

Here's how to cook pork tenderloin perfectly every time...

How to Roast Pork Tenderloin

#1. Sprinkle the outside of the tenderloin with salt 30 minutes before cooking.

Salting meat ahead of time almost always improves the texture and the flavor, regardless of the type and cut of meat. Salting pork tenderloin about 30 minutes before cooking it allows the meat to absorb some of the salt, flavoring it from the inside out.

Simply sprinkle the tenderloin on all sides with salt and then let it stand, uncovered, at room temperature for about 30 minutes. 

#2. Sear the outside of the pork tenderloin before roasting.

Searing the outside of pork tenderloin in a hot pan caramelizes the natural sugars in the meat and cooks the proteins in a way that actually produces NEW flavors, aromas, and colors. The outside of the tenderloin will form a rich brown crust that builds flavor in the meat itself and amplifies the flavor of the cherry sauce.

#3. Roast pork tenderloin at 400 degrees F (204 degrees C) for about 20 minutes.

Pork tenderloin is one of the quickest cuts of meat to cook. After searing, remove the tenderloin from the pan and make the cherry sauce. Then, add the tenderloin back to the pan, turning it over in the cherry sauce to coat. Let the pork roast in a 400 degree oven for about 20 minutes, and you're done.

How Do You Know When Pork Tenderloin is Cooked?

Because pork tenderloin is such a lean and tender cut, it's important to not overcook it. The meat should be cooked until the internal temperature reaches 145 degrees F (62 degrees C).

To ensure that your roast is done, it's important to use a meat thermometer. Stick the thermometer in the thickest section of the tenderloin. If the thermometer registers something close to 145 degrees, 135 degrees for example, don't leave it in the oven for long before checking it again! 

The entire roast only takes about 20 minutes to cook, so getting the roast from 135 degrees to 145 degrees will only take a few minutes.

At 145 degrees, the inside of your pork tenderloin will be very slightly pink and super juicy. 

How Much Pork Tenderloin Do You Need Per Person?

A typical pork tenderloin weighs between 1 - 1.25 pounds, and is about 12-inches long and 3-inches wide. I feel this is the perfect amount for 2 people. 

Because one tenderloin serves two people, this recipe can easily be scaled up to serve more people just by purchasing another tenderloin and doubling the amounts of the rest of the ingredients. 

If you wish to prepare this recipe for more than 4 people, I'd suggest roasting the tenderloins in batches. Prepare two at a time, adding them to a serving platter or baking dish along with the cherry sauce as they are cooked through.

When you are ready to serve, pop the whole thing back in the oven for a few minutes to warm it back up.

Super Easy Cherry Sauce for Pork

This cherry sauce is my new favorite thing. It's prepared with sweet cherries that have been simmered in red wine, ground cumin, coriander, crushed red pepper flakes, and a touch of dijon mustard. The combination of sweet, savory, sour, and spicy is unbelievably delicious over roasted pork tenderloin. 

Even better, the cherry sauce for this pork roast is super easy to prepare and can be made with either fresh or frozen cherries. Here's what you do...

#1. Sauté some chopped onions in the same skillet you browned the pork roast in. When the onions are soft, add some cumin, coriander, and crushed red pepper flakes. Cook the spices for about a minute to toast them and open up their flavor.

#2. Pour in some red wine that's on the dry side - a red blend or cabernet is a good choice. The main thing is that the wine is tasty enough to drink all on its own. You don't need anything super expensive, it just needs to be something that's good enough to drink. Let the wine simmer for a few minutes, until it's reduced by about half.

#3. Stir in a bit of honey and dijon mustard, then a couple cups of pitted sweet cherries. You can use fresh or frozen cherries. If using frozen cherries, there's no need to defrost them before adding them to the sauce. (By the way - if you're using fresh cherries, a cherry pitter is a GODSEND.)

Add the pork tenderloin back into the skillet, turning it around in the cherry sauce, and pop the whole thing in the oven.

#4. When the roast is cooked through, remove it to a platter and allow the cherry sauce to simmer on the stovetop for a few minutes, just until it thickens up a bit. 

Remove the sauce from the heat, stir in a pat of butter, then pour it over the pork tenderloin and you're done. Time to EAT! 

The recipe makes quite a bit of sauce in proportion to the tenderloin. It'll seem like too much. But, trust me. Every time I've made this dish, we've devoured up every last drop. 

What to serve with pork tenderloin

I like to serve this Roasted Pork Tenderloin with rice, Simple Roasted Potatoes, Crispy Fried Potatoes, or Cream Cheese Mashed Potatoes.

All three potato recipes are creamy and delicious piled up on a plate next to sliced pork tenderloin that's been doused in cherry sauce. Be still my beating heart.

I generally also add a sautéed green vegetable like asparagus, green beans, or zucchini. And, if I'm feeling especially indulgent, I'll make some homemade dinner rolls which are perfect for sopping up all that delicious red wine cherry sauce. 

And what could be a more perfect way to finish a meal of pork with cherry sauce than with a cherry milkshake??? Yum!

What To Do with Leftover Pork Tenderloin and Cherry Sauce

I'm just going to tell you right now that unless you make extra on purpose, it's extremely unlikely that you'll have any leftover pork tenderloin at the end of the night. But if you do, here are my two favorite ways to use it:

1. Make an incredibly delicious open face pork sandwich: Slice the pork very thin and slather it with however much cherry sauce you have left over. Store it in the refrigerator. The next day, pop it in the microwave to reheat it. Toast a thick slice of good quality bread and then load it up with pork and cherry sauce for the BEST open face pork sandwich ever. Top the whole thing with a handful of sliced scallions if you have them or some fresh chopped parsley.
2. Take your salad to a whole other level: Cut the leftover pork into small bite-size pieces and toss them over a salad. No need to reheat. Cold pork over salad is delicious! Add as many yummy vegetables to the salad as you can and use a dressing that's on the fruity side - a good quality balsamic vinaigrette is fabulous. If you have them, toss in a few dried cherries and roasted almonds or pecans. And a few shavings of parmesan cheese is always a good idea.

Pork Tenderloin and Cherry Sauce FAQ's