Roasted Pork Tenderloin w/ Cherry Zinfandel Sauce Recipe

Pork tenderloin marinated and roasted with a Cherry Zinfandel Sauce. So simple and elegant.
  • Ready in: 2 hours, 45 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 2 hours, 30 minutes
  • By:
  • Servings: 6 servings

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cooking methods

  • Bake


  1. In a gallon freezer bag, combine all ingredients. Seal well and refrigerate 2 hours or up to overnight.
  2. Preheat oven to 425°F. Line a medium rimmed baking sheet with aluminum foil. Spray with no-stick cooking spray. Remove pork from marinade; set marinade aside. Place pork on baking sheet.
  3. Bake until internal temperature reaches 150°F on an instant-read food thermometer, about 25-30 minutes. Remove from oven; cover with foil and let stand 10 minutes before slicing.
  4. Meanwhile, pour reserved marinade into a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer 10-15 minutes, stirring occasionally. Serve over sliced pork.

Makes 6 servings.

Serve with Garlic Roasted Brussels Sprouts & Squash recipe.

Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

Wine Pairing: Pinot Noir or Chardonnay

Nutrition per Serving: Calories: 230 Total Fat: 3g Sat. Fat: 1.5g Cholest: 60mg Sodium: 770mg Carbs: 24g Fiber: 2g Sugar: 21g Protein: 22g

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Rated 5 out of 5 by from So flavorful Made this for Christmas dinner and it was so tender and flavorful. Everyone loved it so much! I added fresh thyme and rosemary to the marinade for added flavor.
Date published: 2019-12-26
Rated 5 out of 5 by from Amazing with Plank Steak too! I’m trying not to eat pork, so exchanged plank steak for the pork tenderloin in my freezer meal prep. This was not a bad thing. It was AMAZING.
Date published: 2019-09-21
Rated 5 out of 5 by from Added WOW to our Pork! Let me tell you, I was really excited to try this, I had no idea how amazing it would be! We paired it with the Butternut Squash & Brussels Sprout recipe and could't get enough of it. A great Fall dish!
Date published: 2019-08-27
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