Cherry Turkey Tenderloin


This recipe originally called for a pork tenderloin to go with the cherry sauce.  I did try it that way first and it was good but as many of you already know, I am not a pork fan. I couldn’t see me eating this throughout the fall and winter months as a quick and comforting meal so….I switched it to Turkey Tenderloin.

But like most of my recipes, you can absolutely do it with the pork!  I’m not sure about beef though.  Beef and cherries don’t sound all that appealing to me.

I have to day, it was really good!  I am actually considering doing this at Thanksgiving instead of an entire turkey since it just the four of us this year.  It has that sweet, tartness that a cranberry would give but it’s a fun cherry instead!  And I still have a bunch of cherries frozen so it works out well.

The balsamic vinegar it a good contrast to the sweet, tartness of the cherries and keeps the sauce savory.  I paired it with roasted potatoes and green beans.

This is definitely a keeper and the left-overs are even better!  The turkey has had time to “mingle” with the sauce!

Serving Size: 1/4 of the recipe

Cherry Turkey Tenderloin

Sweet and Savory all in one dish!

15 minPrep Time:

30 minCook Time:

45 minTotal Time:

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  • 2 cups frozen cherries, thawed but do not drain juices
  • 5 tsp balsamic vinegar
  • 1/2 tsp ground pepper
  • 1/4 tsp sea salt
  • 1/2 tsp allspice
  • 1 lb Turkey or Pork Tenderloin, trimmed of extra fat


  1. Preheat oven to 450*
  2. Line a baking pan with enough foil to leave a 2 inch overhang on the sides.
  3. Fold edges over to create a 1-inch border around all edges.
  4. In a medium bowl, toss cherries with vinegar and spoon mixture into the center of the foil.
  5. In a small bowl, combine spices and rub all over tenderloin.
  6. Arrange the tenderloin over the top of the cherries and bake 30-35 minutes or until the internal temp is 160* (for turkey, 145* for pork).
  7. Let tenderloin rest 10 minutes then transfer to a cutting board and slice.
  8. Serve with cherry mixture.
Cuisine: American | Recipe Type: Main Dishes, Meat


***NOTE*** If cherry juice begins to burn, fold in sides of foil to partially enclose the tenderloin.

Containers: 1/2 P, 1 R, 1 O


Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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