Pork Tenderloin With Agrodolce Cherries
Pork Tenderloin with Agrodolce Cherries is a dish that brings together tender, juicy pork and a sweet-tart cherry sauce that really makes it special. The pork is perfectly cooked so…
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Pork Tenderloin with Agrodolce Cherries is a dish that brings together tender, juicy pork and a sweet-tart cherry sauce that really makes it special. The pork is perfectly cooked so it stays moist and flavorful, while the cherries add a bright punch with a little bit of tangy sweetness. The agrodolce sauce, which means “sour-sweet” in Italian, gives the whole dish a great balance that’s both exciting and comforting.
I love making this dish when I want something a bit different but still easy to put together. The cherry sauce feels fancy, but it’s actually simple—it’s just cherries cooked down with a little vinegar and sugar until it’s glossy and perfect. I always think the contrast between the warm, soft pork and the fresh burst of cherries makes this a real crowd-pleaser. Plus, it’s fun to watch people’s faces when they try the combo for the first time!
My favorite way to serve this pork tenderloin is with some creamy mashed potatoes or even a side of roasted veggies. The sauce is great for spooning over everything on the plate, making each bite juicy and full of flavor. If you’re looking for a meal that feels a little special but isn’t too tricky, give this one a try—I promise you’ll want to make it again and again.
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender, perfect for quick cooking. If you can’t find tenderloin, pork loin works too but may need a bit more cooking time.
Cherries: Fresh or frozen cherries both work great here. If cherries aren’t available, try cranberries or pitted grapes for a similar tartness.
Shallots: They add a mild sweetness and depth. If you don’t have shallots, use a small amount of sweet onion or even white onion as a substitute.
Balsamic Vinegar: This is key to the sweet-and-sour flavor of agrodolce sauce. If unavailable, you can substitute with red wine vinegar mixed with a little honey or sugar to balance.
Chicken Broth: Adds richness and helps the sauce come together. Water can be used as a simple alternative, or vegetable broth for a different flavor twist.
How Do I Get the Pork Tender and Juicy With a Nice Crust?
Cooking pork tenderloin can be tricky because it’s lean and can dry out quickly. Here’s how to keep it juicy and flavorful:
- Pat the pork dry before seasoning to get the best sear.
- Use a hot skillet to sear all sides quickly; this locks in moisture and creates a brown crust.
- Finish cooking on the grill or in the oven to prevent burning, aiming for an internal temperature of 145°F (63°C).
- Rest the pork for 5 minutes after cooking to let juices redistribute, making each slice moist.
Following these steps, you’ll get tender slices with a nice caramelized crust that pairs beautifully with the bright cherry sauce.
Equipment You’ll Need
- Heavy skillet or cast-iron pan – great for searing pork evenly and building that nice crust.
- Tongs – handy for turning the tenderloin without piercing the meat.
- Meat thermometer – helps you cook pork perfectly to 145°F for juicy results.
- Wooden spoon or silicone spatula – perfect for stirring the cherry sauce without scratching your pan.
- Baking dish or oven-safe pan – if finishing the pork in the oven, this keeps things easy.
Flavor Variations & Add-Ins
- Swap cherries for fresh or frozen cranberries for a tarter, autumnal version of the sauce.
- Add a pinch of red pepper flakes to the sauce if you like a little heat balancing the sweetness.
- Try fresh rosemary or sage instead of thyme to change the herb aroma and deepen flavor.
- Mix in roasted baby carrots or sautéed green beans as a fresh side to complement the pork and sauce.
How to Make Pork Tenderloin With Agrodolce Cherries
Ingredients You’ll Need:
Main Ingredients:
- 1 pork tenderloin (about 1 to 1.25 pounds)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
For the Agrodolce Cherry Sauce:
- 1 cup fresh or frozen pitted cherries (if fresh, halved; if frozen, thawed)
- 1 medium shallot, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon granulated sugar
- 1/4 cup chicken broth (or water)
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- Optional: fresh arugula or microgreens for plating
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20-25 minutes to cook, plus 5 minutes to rest the pork. So, expect roughly 35-40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare and Cook the Pork:
Season the pork tenderloin with salt and pepper all over. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the pork on all sides until nicely browned, about 2-3 minutes each side. Then, transfer the pork to a grill, grill pan, or baking dish and cook until the inside reaches 145°F (about 15-20 minutes). Remove from heat and let it rest for 5 minutes before slicing.
2. Make the Agrodolce Cherry Sauce:
In the same skillet you used to sear the pork, add the remaining olive oil. Cook the sliced shallots on medium heat until they become soft and caramelized, about 8 minutes. Add the cherries, balsamic vinegar, sugar, and chicken broth. Stir everything together and simmer until the cherries soften and the sauce thickens slightly, about 5-7 minutes. Stir in fresh thyme leaves, then season with salt and pepper to taste.
3. Serve Your Dish:
Slice the rested pork tenderloin into thick medallions. Arrange the slices on a plate, then spoon the warm agrodolce cherry sauce over the top, making sure to include plenty of cherries and shallots. Garnish with fresh thyme leaves and, if you like, a bed of arugula or microgreens to add a fresh touch. Enjoy right away with your favorite sides like mashed potatoes or roasted veggies!
Can I Use Frozen Cherries for the Agrodolce Sauce?
Yes! Just be sure to thaw them completely before cooking. This helps the sauce cook evenly and prevents excess water from diluting the flavors.
How Should I Store Leftover Pork Tenderloin?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to keep the pork tender.
Can I Prepare the Sauce Ahead of Time?
Absolutely! You can make the agrodolce cherry sauce up to 2 days ahead and refrigerate it. Reheat gently on the stove before serving to bring back its lovely glossy texture.
What Can I Serve with This Dish?
This pork pairs wonderfully with creamy mashed potatoes, roasted vegetables, or a simple green salad. The sauce also tastes amazing spooned over grains like rice or quinoa!
