Pittman & Davis Pork Tenderloin with Chipotle-Cherry Sauce

Pittman & Davis

Prep time:

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Looking for something different for dinner? If you have some extra Pittman & Davis Bing Cherries on hand, you don’t have to save them for dessert – savory Bing cherry recipes are both unique and delicious ways to celebrate summer.

If you have no idea what to make for dinner and have less than an hour to get something on the table, add this to your list of pork recipes! Tenderloin recipes are always a great choice because they’re easy to prepare, quick, and usually come out great. Truly, if you’re looking for easy, savory recipes you can serve either to the family or to company, you can’t go wrong with this one – it looks and tastes amazing!

What’s even better about our pork tenderloin with Bing cherry sauce is that it’s a great summertime dish. Cherry recipes don’t all have to be sweet like pie and cobbler – savory cherry recipes make great summer entrees. If you need to use up some of your Pittman & Davis Bing Cherries, try this recipe – it comes together in a hurry with no marinating needed. Pork is a perfect foil for our sweet Bing cherries, while the spicy pepper adds zing. The meat comes out golden and fork-tender, while the sauce complements it beautifully. You’ll make this again and again!

Tip: you only need one canned pepper for this dish – save the remainder by freezing them in an ice cube tray, then storing them in a Ziploc bag for use in future savory cherry recipes.


1 c. Pittman & Davis Bing Cherries, pitted and coarsely chopped

1 tsp. garlic salt

½ tsp. ground mustard

1 lb. pork tenderloin

2 Tbsp. olive oil

3 Tbsp. honey

1 canned chipotle pepper in adobo sauce, finely chopped

1 small clove garlic – minced

2 tsp. fresh lemon juice

½ c. brown sugar


  • Preheat oven to 375°F. Mix garlic salt and ground mustard in a small bowl. Rub evenly over pork. Line a roasting pan with foil. Place pork on a rack coated with cooking spray; place rack in roasting pan. Roast pork in preheated oven for 30 minutes.
  • Whisk together olive oil and honey in a small bowl. Brush mixture over tenderloin and roast an additional 10 minutes (or until internal temperature reaches 160°F).
  • While tenderloin is roasting, combine chipotle pepper, Idaho cherries, garlic, lemon juice and brown sugar in a small, heavy-bottomed pot. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low, and cook, stirring occasionally, for 10-15 minutes.
  • Slice pork and serve with pan juices and cranberry-chipotle sauce on the side.

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