Pork Tenderloin
with Cherry and Wine Sauce
Pork Tenderloin
with Cherry and Wine Sauce



  • 1 tsp dried thyme
  • 2 x 500g pork tenderloin, trimmed
  • 1 tbsp olive oil
  • For the Sauce
  • 30g sugar
  • 1 tbsp balsamic vinegar
  • 300ml red wine
  • 1 tbsp olive oil
  • 50g chopped shallots
  • 150ml chicken stock
  • 300g pitted cherries
  • 3⁄4 tsp arrowroot powder
  • 1 tbsp lemon juice
  • Pour the sugar and 1 tbsp of water into a pan and heat - don’t stir - until you have a brick-red caramel. Take off the heat, pour in the vinegar and boil to reduce by half. Meanwhile, cook the shallots in 1 tbsp of oil in a separate pan until softened and golden, then pour in the wine, caramel and stock, and boil until reduced to about 150ml.
  • Stir in the cherries and simmer for 3 mins, covered. Mix the arrowroot powder with a splash of water, stir into the sauce and simmer for 1 minute to thicken. Add the lemon juice and some seasoning, and keep warm to one side.
  • Rub the pork loins with 1 tsp of dried thyme and some seasoning. Heat a frying pan with 1 tbsp of oil, and cook for 25-30 mins, turning every 5 mins, until browned and cooked through but still juicy. Leave to rest covered in foil for 5 mins, then carve and serve with the cherry sauce, some roast potatoes and steamed kale. Delicious!
30 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box