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Pork Tenderloin with Blue Cheese and Dried Cherry Salsa
Balanced, flavorful, and enjoyable—this recipe has it all.
Prep Time
12 hrs 15 mins
Cook Time
30 mins
Total Time
12 hrs 45 mins
Servings:
4
Calories:
616 kcal
Course:
Dinner
Cuisine:
International
Ingredients
- 2 pounds pork tenderloin
- ½ cup red wine
- ½ cup olive oil
- ⅓ cup blue cheese
- ¼ cup red onion julienne r
- 4 ounces dried tart cherries Michigan
- ½ red bell pepper finely chopped
- 1 shallot finley chopped
- 1 portabella mushroom
- 2 tablespoons basil julienne
- 1 tablespoon olive oil
- salt to taste
- black 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.
Cup of Yum
Nutrition Information
Calories
616kcal
(31%)
Carbohydrates
3g
(1%)
Protein
49g
(98%)
Fat
41g
(63%)
Saturated Fat
9g
(45%)
Cholesterol
155mg
(52%)
Sodium
277mg
(12%)
Potassium
1020mg
(22%)
Sugar
1g
(2%)
Vitamin A
605IU
(12%)
Vitamin C
19.7mg
(22%)
Calcium
73mg
(7%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 616
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 3g | 1% |
| Protein | 49g | 98% |
| Fat | 41g | 63% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 155mg | 52% |
| Sodium | 277mg | 12% |
| Potassium | 1020mg | 22% |
| Sugar | 1g | 2% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 19.7mg | 22% |
| Calcium | 73mg | 7% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.