Pan-Seared Pork Tenderloin with Cheyenne Aronia Sauce


Pan-Seared Pork Tenderloin with Cheyenne Aronia Sauce

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    Servings and Ingredients

    Serves 16
    4 lbs. pork tenderloin
    ½ tsp. salt
    ½ tsp. black pepper
    1 tbsp. canola oil
    ½ c. Sawmill Hollow Cayenne Aronia Sauce


    1. Preheat the oven to 400 degrees. Pat dry the pork tenderloin and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
    2. Heat the oil in a large nonstick ovenproof skillet over medium-high heat until hot, then brown the pork 6 to 8 minutes. Flip the pork tenderloin browned-side-up and transfer the skillet to the oven. Roast until the pork reaches 145 degrees in the center, 15 to 18 minutes. Halfway through the cooking process, pull tenderloin out of oven and generously brush aronia sauce over pork. Place back in oven to finish cooking.
    3. When the pork is done, transfer to a cutting board. Allow it to sit for about 5 minutes before carving. It will continue to cook while it rests. If desired, brush meat with more aronia sauce before serving. May serve with sauce on side.

    Nutrition facts


    160 Calories per serving

    Amounts Per Serving

    • Total Fat: 3.5g
    • Cholesterol: 75mg
    • Sodium: 135mg
    • Total Carbohydrates: 7g
    • Protein: 24g

    Daily Values

    Vitamin A 2%
    Vitamin C 0%
    Iron 6%
    Calcium 2%