Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce

Name: Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce
Total time: 50 min
Yield: 6 servings
Ingredients: 1 teaspoon ground coriander; 1 to taste Kosher salt, freshly ground black pepper; 2 pounds pork tenderloins; 2 tablespoons olive oil; 1 large shallot; 10 sprigs thyme; 1¼ cups dry red wine; 1 tablespoon balsamic vinegar; 1 tablespoon sugar; 10 ounces frozen dark sweet cherries; 1 tablespoon cold unsalted butter

Succulent pork tenderloin rubbed with aromatic coriander and served with a rich red wine cherry sauce infused with fresh thyme. The dish combines savory and sweet flavors for an elegant main course.

6 servings

50 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 teaspoon ground coriander
•1 to taste Kosher salt, freshly ground black pepper
•2 pounds pork tenderloins
•2 tablespoons olive oil
•1 large shallot
•10 sprigs thyme
•1¼ cups dry red wine
•1 tablespoon balsamic vinegar
•1 tablespoon sugar
•10 ounces frozen dark sweet cherries
•1 tablespoon cold unsalted butter

Cooking Instructions

1.
Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.
5 min
2.
Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20-25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
35 min
3.
Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs, then season with salt and pepper. Slice pork and serve with sauce.
10 min

Ingredients

•1 teaspoon ground coriander

•1 to taste Kosher salt, freshly ground black pepper

•2 pounds pork tenderloins

•2 tablespoons olive oil

•1 large shallot

•10 sprigs thyme

•1¼ cups dry red wine

•1 tablespoon balsamic vinegar

•1 tablespoon sugar

•10 ounces frozen dark sweet cherries

•1 tablespoon cold unsalted butter

Cooking Instructions

Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.

5 min

Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20-25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.

35 min

Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs, then season with salt and pepper. Slice pork and serve with sauce.

10 min