Tenderloin with Cherry Sauce

Sounds complicated, but it's not...sounds delicious, and it is! In just 30 minutes you can impress your dinner guests with these pan-sautéed filets, served with a dried cherry pan sauce and, of course - your favorite Papapietro Perry Pinot Noir!


1 T. cornstarch
1½ c. cranberry juice
2 t. Dijon mustard
1 (1½ pound) pork tenderloin, thinly sliced
2 t. lemon-pepper seasoning
3 T. butter
1 c. dried cherries
3 T. cherry preserves

In a small bowl, combine the cornstarch, cranberry juice and mustard until smooth; set aside. Sprinkle pork with lemon-pepper. In a large skillet, cook pork in butter for 3-4 minutes on each side or until just slightly still pink. Remove pork and keep warm.

Stir cornstarch mixture and add to the skillet. Bring to a boil. Add cherries and preserves; cook and stir for 2 minutes or until thickened. Return pork to the pan; cook for 2 minutes or until heated through.

Prep time 10 minutes Cook time 20 minutes