Roasted Pork Tenderloin with Cherry Sauce
Gluten free & dairy free
  • 1 pork tenderloin, about 1.1 lbs
  • Scant salt and pepper
  • 1Tbsp fresh sage
  • 2tsp Dijon mustard
  • 1Tbsp ground almonds or hemp hearts
  • 1cup frozen cherries
  • 1tsp honey
  • 1/4cup dry red wine
  • 1/4cup low-sodium chicken stock
  • 1 sage leaf
  • 1 cinnamon stick
  1. Preheat oven to 400 F.
  2. Season pork with salt and pepper. With pastry brush, apply mustard to outside of pork.
  3. In oval platter or dish, mix sage and ground almonds or hemp hearts and roll pork in mixture to coat.
  4. Roast pork on baking sheet for 15 to 20 minutes, or until an inserted meat thermometer registers an internal temperature of 145 F. Remove pork from oven and allow to rest, covered, for 5 minutes.
  5. While pork is cooking, in shallow skillet, combine sauce ingredients and cook over medium-high heat until reduced by half and mixture becomes thick and syrupy. Set aside, keeping it warm, but not hot.
  6. To serve, slice pork in 1/2-inch slices, arrange on serving platter, and pour sauce overtop.
Recipe Notes

Temperature check

Pork can dry out quickly if overcooked, so to ensure flavor, as well as safety, it’s important to use a meat thermometer to test doneness. Pork can be consumed safely at an internal temperature of 145 F.



The US Department of Agriculture recommends a rest time of at least 3 minutes after the meat has been removed from the oven. When measuring temperature with a meat thermometer, make sure that you’ve removed the meat from the heat source before placing the thermometer in the thickest part of the meat.

Per serving: 204 calories; 25 g protein; 7 g total fat (2 g sat. fat); 7 g total carbohydrates (5 g sugars, 2 g fiber); 125 mg sodium