Materra | Cunat's Spiced Pork Tenderloin with Cherry-Thyme Pan Sauce

Use a high quality dry red wine from Materra | Cunat in this smoky-sweet pork entrée

Servings: 4

Cook Time: 40 minutes

Source: Recipe and photo courtesy of Materra | Cunat Family Vineyards


1 teaspoon ground coriander

kosher salt and freshly ground black pepper

2 pork tenderloins (about 2 pounds total)

2 tablespoons olive oil

1 large shallot, thinly sliced lengthwise (about 1 cup)

10 sprigs thyme

1 1/4 cups dry red wine

1 tablespoon balsamic vinegar

1 tablespoon sugar

1 (10-ounce) package frozen dark sweet cherries, thawed, halved (about 2 cups)

1 tablespoon cold unsalted butter


Combine coriander, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Rub pork with spice mixture. Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145° F, about 20–25 minutes.

Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.

Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 teaspoons salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine.

Pluck out thyme sprigs, then season with salt and pepper. Slice pork and serve with sauce.

Recipe Courtesy Of

Materra | Cunat Family Vineyards

In Latin the name Materra is a rough translation for Mother Earth. It’s quite a fitting name for wines from the 50-acre vineyard purchased by Brian Cunat and his brother, John, along with their family in 2007. Their commitment to agriculture and farming reaches back years earlier to the Midwest, where Brian worked on a farm as a boy.