Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
Because the onions are thoroughly cooked there is less of a chance for them to trigger GERD. No other specific reflux triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in sour cream.


"Forget television, bottle this sauce."
-H. Franklin Smith, III, Friend and epicure

The refrigerator light goes on...

A balance of flavors is the key to great food. This recipe has all of them. The umami flavors of the caramelized onion, chicken stock and garlic combine with the sweetness of cherries and port wine. A little salt in the chicken stock and tartness from the vinegar help all of the ingredients work together to enhance each other.


Roasted Pork Tenderloin with Balsamic Port Sauce

Servings: 6 | Serving size: 4 ounces pork, 3 tablespoon sauce

Cooking Time: 60 Minutes

This recipe can be multiplied by 2.

Keeps well in the refrigerator for about 2 days but reheat the sauce gently.

Serve with Plain Mashed Potatoes or Mashed Yams or Plain Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version


Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions

1 tsp olive oil
1/4 cup yellow onion (diced)
1 clove garlic (minced)
1/4 cup dried cherries
1/2 cup port
1/4 cup balsamic vinegar
1/2 tsp salt
1 1/2 cups low sodium chicken or vegetable broth
1/4 cup low-fat sour cream
1/2 cup 2% milk
3/4 lb pork tenderloin (trimmed of excess fat)
spray olive oil

Place oil in sauce pan over medium-high heat. Add the onion and garlic and cook slowly until soft. Do not allow the garlic to turn brown.

Add the dried cherries, port, balsamic vinegar and chicken stock. Reduce the heat to medium and cook, reducing the sauce to about 1/2 cup. The remaining sauce should be a thick glaze.

Scrape into a blender and blend until smooth. Add sour cream and milk and blend. Return to pan and heat through.

This may be made ahead and stored a few days. When reheating, add a couple of tablespoons of water if the sauce becomes too thick. There should be about 1 cup (approx. 3 Tbsp. per serving).

Preheat oven to 425°F.

Put the whole pork tenderloins in a roasting pan and place the pan in the preheated oven. Reduce heat to 375°F.

Roast for about 15 minutes and begin checking the temperature of the pork. When it reaches 140°F - 145°F, remove the pork and let itrest on the counter for about 5 minutes. The roasting time should be about 20 - 25 minutes.

Slice into small medallions and serve 4 ounces of medallions on top of 3 tablespoons sauce.

Nutrition Facts

Serving size: 4 ounces pork

Servings: 6

Amount Per Serving

Calories 208 Calories from Fat 56
% Daily Value
Total Fat 6g 10%
    Saturated Fat 2g 12%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 79mg 26%
Sodium 277mg 12%
Total Carbohydrates 6g 2%
    Dietary Fiber 0g 1%
    Sugars 3g
Protein 26g
Vitamin A 2% Vitamin C 4%
Calcium 3% Iron 9%
Vitamin K 0 mcg Potassium 536 mg
Magnesium 34 mg