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Cherry Braised Pork

This cherry-braised pork tenderloin makes a flavorful dinner. The recipe pairs well with the 2017 Merlot from Afton Mountain Vineyards and appears in “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.

What You’ll Need:

Cherry Braise:

  • 1 Tbsp. butter, melted
  • 1 Tbsp olive oil
  • 1 c. leeks, finely chopped
  • 3 Tbsp. balsamic vinegar
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. cayenne
  • ½ c. cherry preserves
  • 2 c. frozen pitted sweet cherries
  • 1 Tbsp. orange juice
  • ¼ c. merlot


  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp freshly ground pepper
  • 1 ½ tsp. orange zest
  • 1 tsp. finely minced fresh rosemary
  • 2 pork tenderloins


Step 1: Preheat oven to 425 F.

Step 2: Trim pork loin of fat, and lay in a shallow roasting pan (metal or ceramic). Pat dry pork loin using paper towels.

Step 3: Mix together the rub ingredients. Then rub the pork and place in a roasting pan.

Step 4: Roast pork loin in the oven for 15 minutes. Remove from oven and top with Cherry Braise mixture.

Step 5: Mix all ingredients for the Cherry Braise together in a medium mixing bowl.

Step 6: Then pour the mixture over the slightly roasted pork and continue to bake for 30 minutes or until the pork registers 165 F.

Step 7: Transfer pork to a platter. Let it rest for 10 minutes.

Step 8: Carve and serve warm with cherry pan sauce.