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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
15 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 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

    Cup of Yum
  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 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 (29%) Sugar 1g (2%) Vitamin A 605IU (12%) Vitamin C 19.7mg (22%) Calcium 73mg (7%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 4Serving

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.

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