Pork tenderloins are a handy item to keep in the freezer. They cook quickly and are very versatile. And if you have an Instant Pot, even better! You can whip up this Pork Tenderloin in Cherry Cream Sauce in about the time it takes to make a salad and a couple of side dishes. I served it alongside quartered red potatoes but the sauce is so delicious mashed potatoes or rice would be even better to soak up all that goodness.
Pork Tenderloin in Cherry Cream Sauce
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- 1 Tablespoon olive oil
- 1 onion, thinly sliced
- 1 pork tenderloin, cut in one inch slices
- 1 heaping Tablespoon flour
- salt and pepper to taste
- 1 bouillon cube (chicken or veggie), optional
- 1/4 cup white wine
- 1 cup pitted tart cherries (fresh, frozen or canned - no syrup)
- 1 cup heavy cream
Cook sliced onion in olive oil on Sauté setting until translucent.
Cut tenderloin into 1 inch slices, removing fat, and season with salt and pepper.
Add to pot, sprinkle with heaping tablespoon of flour, and lightly brown on Sauté setting.
Deglaze pot with 1/4 cup white wine (may substitute chicken broth). Be sure to scrape bottom of pot well.
Turn off heat.
Add crumbled chicken bouillon cube if using.
Add drained cherries and heavy cream. Do NOT stir.
Cook on manual setting for 6 minutes, making sure vent is closed.
Allow pressure to release naturally.
Stir and serve.
Important information: Apparently some Instant Pot users are getting a “Burn” message with some recipes. I haven’t had this happen to me (yet!) but I’m including a good article about it for you. I have an older 6 quart Instant Pot. It would seem that this happens more often with the newer versions and maybe more so with the 8 quart size.
Before you make this recipe I would encourage you to read this:
If you have had burn issues in the past, have a newer Instant Pot, and/or an 8 quart size I would recommend substituting at least one cup of chicken broth for the heavy cream during the cooking process. After the meat is cooked, remove from the pot and keep warm. Turn Instant Pot to Sauté setting and bring to a boil. Cook a few minutes while stirring to allow sauce to reduce a bit. Turn off heat and add 1/2 to 2/3 cup of heavy cream.
Please note I haven’t actually done that myself because mine works fine with the original recipe. This is merely a suggested option.
I used Dark Morello Cherries from Aldi which are only a couple of dollars per jar (I didn’t use the whole jar). They are in a very thin liquid but do include some sugar. You should also be able to use fresh pitted cherries, frozen or canned as long as they aren’t in a heavy syrup.