Cherry-Port Glazed Pork Tenderloin with Rosemary and Shallots

Steps

1. Step 1

   Heat the oven to 425°F. Take the tenderloins out of the fridge, pat them very dry with paper towels, and season all over with the salt and pepper.

   5 min · 425°F

   • 2 pork tenderloins (about 1 lb each)
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Set a large oven-safe skillet (cast iron or stainless) over medium-high heat and add the olive oil. When it shimmers, lay in the tenderloins and sear without moving them until deeply browned, about 2 1/2 minutes per side, turning to brown all sides. Don't crowd the pan; sear them one at a time if needed.

   8 min

   • 2 pork tenderloins (about 1 lb each)
   • 1 tbsp olive oil
3. Step 3

   Slide the skillet into the oven and roast until the thickest part of the meat reads 140°F on an instant-read thermometer, 10 to 15 minutes. Move the tenderloins to a cutting board, tent loosely with foil, and let them rest while you make the glaze.

   13 min, hands-off · 425°F

4. Step 4

   Set the skillet back on the stove over medium heat (the handle is hot, so use a towel). Add 1 tbsp of the butter, the shallots and the rosemary, and cook, stirring, until the shallots soften, about 3 minutes.

   3 min

   • 1 tbsp unsalted butter
   • 2 large shallots
   • 1 tbsp fresh rosemary
5. Step 5

   Pour in the port and the broth and scrape up the browned bits from the bottom of the pan. Add the dried cherries and the frozen cherries, bring to a brisk simmer, and cook until the liquid has reduced by about two-thirds and lightly coats a spoon, 8 to 10 minutes.

   10 min

   • 1 cup ruby port
   • 1/2 cup chicken broth
   • 1/2 cup dried sweet cherries
   • 3/4 cup frozen sweet cherries
6. Step 6

   Take the pan off the heat. Stir in the vinegar and honey, then swirl in the remaining 2 tbsp butter a piece at a time until the glaze is glossy. Taste and add salt as needed, plus any juices from the cutting board.

   3 min

   • 2 tbsp unsalted butter
   • 1 tbsp red wine vinegar
   • 1 tsp honey
   • salt
7. Step 7

   Slice the tenderloins crosswise into 1/2-inch medallions, arrange on a platter, and spoon the warm cherry-port glaze over the top.

   3 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026