Tender, juicy pork tenderloin paired with a rich blue cheese and dried cherry salsa makes this an elegant dinner that is surprisingly easy to prepare.
The combination of savory pork, earthy mushrooms, sweet-tart cherries, and creamy blue cheese creates layers of flavor in every bite.
This recipe is perfect for a special occasion, a cozy dinner at home, or anytime you want to serve something impressive without spending hours in the kitchen. Finished in the oven for even cooking and served with its flavorful sauce spooned over the top, this pork tenderloin is simple, comforting, and full of wonderful flavors.
A Note From Giangi
Key Ingredients
Pork tenderloin – Choose a tenderloin that is evenly sized so it cooks uniformly. Trim away any excess fat and silverskin before marinating for the most tender results.
Red wine – Adds depth and richness to the marinade. Use a dry red wine that you would also enjoy drinking.
Olive oil – Used both in the marinade and in the cherry salsa. A good-quality olive oil will enhance the flavors without overpowering the other ingredients.
Blue cheese – Creamy, tangy, and slightly sharp, it is the ingredient that brings the whole salsa together. Crumble it into the salsa just before serving so it maintains its texture.
Dried tart cherries – Their sweet-tart flavor is a wonderful contrast to the savory pork and bold blue cheese. The recipe uses dried Michigan tart cherries.
Portobello mushroom – Roasting the mushroom first intensifies its earthy flavor and adds a meaty texture to the salsa.
Red bell pepper – Adds a touch of natural sweetness, freshness, and beautiful color.
Shallot and red onion – The shallot is used in the salsa, while the red onion flavors the pork marinade. Both add a mild onion flavor without overwhelming the dish.
Fresh basil – Brings freshness and a subtle aromatic note that balances the richer ingredients.
Giangi’s Pro Tips
Trim the tenderloin well. Pork tenderloin is naturally tender, but be sure to remove any excess fat, silverskin, and tough connective tissue. This will ensure that every bite remains tender and pleasant.
Help the marinade work faster. If you are short on time, lightly prick the tenderloin all over with a fork before adding it to the marinade. This will allow the wine, oil, and seasonings to penetrate more deeply into the meat.
Finish cooking in the oven. After searing the pork, finishing it in the oven allows the tenderloin to cook more evenly while helping it remain juicy and tender.
Make the sauce ahead of time. For easier preparation, the sauce can be made the night before. Simply leave out the blue cheese and add it when reheating or just before serving for the best flavor and texture.
What to serve with Pork Tenderloin with Blue Cheese and Dried Cherry Salsa?
When serving this pork tenderloin with blue cheese and dried cherry salsa, choose side dishes that complement its rich, savory, and slightly sweet flavors without overpowering them.
Simple vegetables, buttery rice, or creamy potatoes are wonderful choices, as they allow the tender pork and flavorful sauce to remain the star of the meal.
Butter Rice with Peas – Probably my first choice. Your original recipe already recommends basmati rice, and your Butter Rice adds peas and just enough butter to make it special without competing with the cherry-blue cheese salsa.
Green Beans Gremolata – The freshness of the green beans and gremolata would provide a nice contrast to the richness of the blue cheese.
Buttermilk Mashed Potatoes – Creamy, but with a little tang from the buttermilk. They would also catch all those delicious juices and bits of cherry salsa.
Roasted Rainbow Carrots and Broccolini – A beautiful option when you want more vegetables on the plate. It also makes the dinner colorful and elegant.
Potatoes Boulangère – For a more substantial Sunday dinner, these potatoes would work beautifully. Since they are prepared with stock rather than a heavy cheese sauce, they will not compete as much with the blue cheese in the pork.
More Salsa Recipes You Will Love
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Pork Tenderloin with Blue Cheese and Dried Cherry Salsa
Ingredients
- 2 pounds pork tenderloin
- ½ cup red wine
- ½ cup olive oil
- ⅓ cup blue cheese
- ¼ cup red onion, sliced into julienne
- 4 ounces dried Michigan tart cherries
- ½ red bell pepper, finely chopped
- 1 shallots, finley chopped
- 1 portabella mushrooms
- 2 tablespoons basil, julienne
- 1 tablespoon olive oil
- salt pepper, to taste
Instructions
- Trim the fat from the pork tenderloin and cut into 4 servings. Combine red wine, oil, onion and basil and marinate the pork overnight.
- The next day, season the pork with salt and pepper. Cook to desired doneness. If cooking more than medium, then finish in the oven for 5 minutes.
- To prepare the salsa: Heat the oven at 400°. Remove the portabella stem, rub mushroom with olive oil and roast 7-8 minutes or until juicy.
- Chop cherries. Combine cherries, red pepper, shallot, basil and blue cheese.
- Finely chop the roasted mushroom and add to the bowl. Add oil and vinegar and season with salt and pepper. Toss gently to mix.
- Slice the pork on the bias and spoon the salsa on top and serve.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Pork, Sunday Night Dinner
- Cuisine: International
- Season: Fall, Winter
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