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Pork Tenderloin with Blue Cheese and Dried Cherry Salsa

Course Main Course, Pork
Cuisine American
Keyword cheese, pork tenderloin
Prep Time: 12 hours 15 minutes
Cook Time: 30 minutes
Total Time: 12 hours 45 minutes
Servings: 4
Calories 616 kcal


  • 2 lbs pork tenderloin 2 pound pork tenderloin
  • 0.5 cup red wine 1/2 cup red wine
  • 0.5 cup olive oil 1/2 cup olive oil
  • 0.33333333333333 cup blue cheese 1/3 cup blue cheese
  • 0.25 cup red onion 1/4 cup julienne red onion
  • 4 ounces Michigan tart cherries 4 ounces dried Michigan tart cherries
  • 0.5 red bell pepper 1/2 finely chopped red bell pepper
  • 1 shallots 1 finley chopped shallots
  • 1 mushrooms 1 portobella mushrooms
  • 2 tbsps basil 2 tablespoons julienne basil
  • 1 tbsp olive oil 1 tablespoon olive oil
  • salt pepper to taste salt and pepper


  1. Trim the fat from the pork tenderloin and cut into 4 servings. Combine red wine, oil, onion and basil and marinate the pork overnight.

  2. 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.

  3. 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.

  4. Chop cherries. Combine cherries, red pepper, shallot, basil and blue cheese.

  5. Finely chop the roasted mushroom and add to the bowl. Add oil and vinegar and season with salt and pepper. Toss gently to mix.

  6. Slice the pork on the bias and spoon the salsa on top and serve.

Nutrition Facts
Pork Tenderloin with Blue Cheese and Dried Cherry Salsa
Amount Per Serving
Calories 616 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 9g56%
Cholesterol 155mg52%
Sodium 277mg12%
Potassium 1020mg29%
Carbohydrates 3g1%
Sugar 1g1%
Protein 49g98%
Vitamin A 605IU12%
Vitamin C 19.7mg24%
Calcium 73mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.