This Pork Tenderloin with Agrodolce Cherries is a delicious mix of tender, juicy pork paired with sweet and tangy cherries cooked in a bright agrodolce sauce. The cherries add a beautiful pop of color and a perfect balance of flavors that make this dish both comforting and a bit special.
I love making this when I want something different but still easy to prepare. The agrodolce sauce, which is a sweet and sour Italian-style glaze, brings such a fresh twist that everyone at the table usually asks for seconds. I also like to use fresh cherries when they’re in season, but good frozen ones work just fine too.
One of my favorite ways to serve this is with creamy mashed potatoes or simple roasted vegetables, so the rich flavors of the pork and cherries really stand out. It’s great for a cozy dinner but fancy enough to serve when friends come over. Plus, it’s a fun way to enjoy cherries beyond just desserts!
Key Ingredients & Substitutions
- Pork Tenderloin
- This cut is tender and cooks quickly, making it ideal here. If you can’t find tenderloin, pork loin is a good substitute but may need a slightly longer cooking time.
- Cherries
- Fresh cherries are best for natural sweetness and texture. Frozen cherries work well too, just thaw and drain excess juice first to avoid watering down the sauce.
- Red Wine & Vinegar
- They create the classic agrodolce sweet-and-sour flavor. If you want a milder taste, reduce the vinegar slightly or try a fruit vinegar like cherry or balsamic for a twist.
- Butter
- Adds richness and helps the sauce become glossy. For a dairy-free option, you can use olive oil, but the sauce texture will be less creamy.
How Do I Get the Perfect Tender and Juicy Pork Tenderloin?
Cooking pork tenderloin just right is key. Overcooking makes it dry; undercooking isn’t safe. Here’s how to get it perfect:
- Pat the pork dry and season well before searing to lock in flavors.
- Sear on medium-high heat in an oven-safe skillet to develop a nice crust. This also helps keep juices inside.
- Use a meat thermometer to check internal temperature; aim for 145°F (62°C) for safe and juicy pork.
- Rest the meat for 5-10 minutes after roasting. This lets juices redistribute, keeping each slice moist.
Following these steps ensures your pork tenderloin is tender, juicy, and perfectly cooked every time.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing pork and then roasting it without extra dishes.
- Meat thermometer – helps you cook the pork exactly to 145°F for juicy results.
- Wooden spoon – ideal for stirring the cherry sauce without scratching your pan.
- Cutting board and sharp knife – for slicing the tenderloin cleanly and safely.
Flavor Variations & Add-Ins
- Try chicken breasts instead of pork for a lighter, quicker option that still works well with the cherry sauce.
- Add chopped fresh thyme or sage along with rosemary for a more herbaceous flavor.
- Stir in a splash of balsamic vinegar to deepen the sweet-tart notes of the sauce.
- Include sautéed mushrooms or roasted carrots to add earthiness and extra veggies to the dish.
How to Make Pork Tenderloin With Agrodolce Cherries
Ingredients You’ll Need:
- 1.5 to 2 lbs pork tenderloin
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 cup fresh or frozen pitted cherries (dark red or Bing cherries)
- 1/2 cup pearl onions, peeled
- 1/4 cup red wine vinegar
- 1/4 cup granulated sugar
- 1/2 cup red wine (dry)
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
- 2 tbsp unsalted butter
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15-20 minutes to roast the pork, plus an additional 5-10 minutes for resting and sauce reduction. So, plan around 35-40 minutes in total from start to finish.
Step-by-Step Instructions:
1. Prepare and Sear the Pork:
Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry, then season it generously with salt and pepper. Heat olive oil in a heavy oven-safe skillet over medium-high heat. When the oil is hot, add the pork and sear it on all sides until nicely browned, about 3 to 4 minutes per side. This locks in the juices and creates a tasty crust.
2. Cook the Vegetables and Start the Sauce:
Remove the pork from the skillet and set it aside briefly. Add the pearl onions and smashed garlic cloves to the skillet and sauté for about 3 minutes, until the onions soften slightly. Then add the cherries, red wine vinegar, sugar, and red wine. Stir everything together and bring the mixture to a gentle simmer.
3. Roast the Pork and Finish the Sauce:
Place the pork back into the skillet, nestling it among the cherries and onions. Add the rosemary sprigs on top. Transfer the skillet to the preheated oven and roast for 15-20 minutes, until the pork reaches an internal temperature of 145°F (62°C). After removing the pork, transfer it to a cutting board to rest for 5-10 minutes.
Return the skillet to the stovetop over medium heat and simmer the cherry sauce, stirring occasionally, until it reduces slightly and thickens. Remove the rosemary and garlic, then stir in the butter for a glossy, rich finish.
4. Serve:
Slice the pork tenderloin into medallions, arrange on a serving plate, and spoon the agrodolce cherry sauce on top. Garnish with a fresh rosemary sprig if you like. Serve immediately with creamy mashed potatoes or roasted vegetables for a delicious and balanced meal.
Can I Use Frozen Cherries Instead of Fresh?
Yes, frozen cherries work well! Just make sure to thaw them completely and drain any excess liquid before adding to the pan to avoid a watery sauce.
How Should I Store Leftovers?
Store any leftover pork and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave to keep the pork tender.
Can I Make This Recipe Dairy-Free?
Absolutely! Simply skip the butter at the end and finish the sauce with a drizzle of good-quality olive oil instead for richness.
What’s the Best Way to Check If Pork is Done?
Use a meat thermometer to check for an internal temperature of 145°F (62°C). This ensures the pork is safely cooked but still juicy and tender.