Pork Tenderloin With Agrodolce Cherries

Pork Tenderloin with Agrodolce Cherries is a delicious dish that brings together tender, juicy pork and a bright, sweet-and-tart cherry sauce. The agrodolce — which means “sweet and sour” in…

By Alina • February 8, 2026 • Reading time: 6 min

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Pork Tenderloin with Agrodolce Cherries is a delicious dish that brings together tender, juicy pork and a bright, sweet-and-tart cherry sauce. The agrodolce — which means “sweet and sour” in Italian — adds a lovely zing that makes the pork taste even more special. The cherries and the sauce create a beautiful contrast to the mild meat, making this dish stand out at any dinner.

I love making this dish when I want something impressive but not too complicated. The cherry sauce is my favorite part; it’s easy to prepare but feels fancy, thanks to that balance of flavors. I usually buy fresh cherries in season, but frozen cherries work well, too. One little tip I’ve learned is to make the sauce just before the pork finishes cooking so it’s fresh and warm when served.

Whenever I make Pork Tenderloin with Agrodolce Cherries, it feels like a special occasion, even if it’s just a weeknight dinner. I like to serve it with simple sides—like roasted veggies or a light salad—to let the cherries and pork shine. This has quickly become a favorite in my house because it’s both comforting and a bit different from everyday meals.

Key Ingredients & Substitutions

Pork Tenderloin: This cut is tender and cooks quickly, making it perfect here. If you can’t find it, pork loin is a good substitute but may need a bit more cooking time.

Cherries: Fresh cherries bring brightness, but frozen cherries work well too. Just thaw them before cooking. If you don’t have cherries, try dried cranberries rehydrated slightly for a similar tartness.

Red Wine Vinegar & Balsamic Vinegar: These vinegars give the agrodolce its sweet and sour balance. If you’re out of red wine vinegar, apple cider vinegar can work, though it’s a bit milder.

Fresh Thyme: Thyme adds an earthy aroma that pairs beautifully with pork. Dried thyme is fine—use about a third of the fresh amount since it’s more concentrated.

Butter: Adding cold butter at the end makes the cherry sauce silky and glossy. For a dairy-free option, you can skip it or use a small drizzle of olive oil.

How Do You Get the Pork Tenderloin Juicy and Perfectly Cooked?

Cooking pork tenderloin just right is key! Here’s how I do it:

• Pat the pork dry and season it well with salt and pepper before searing.
• Sear in a hot pan with oil on all sides to lock in juices and get a nice crust.
• Finish cooking in the oven to gently bring the temperature to 145°F for safe and juicy meat.
• Let the pork rest after cooking; this helps the juices redistribute so every slice stays moist.

Using a meat thermometer helps achieve perfect doneness without overcooking. If you don’t have one, cut into the thickest part to check for just a slight pink center. Avoid cooking past this for tender results!

Equipment You’ll Need

• Oven-safe skillet – Perfect for searing and roasting the pork in one pan, saving cleanup and locking in flavor.
• Meat thermometer – Helps you cook the pork tenderloin to the perfect juicy temperature without guessing.
• Saucepan – Ideal for making the agrodolce cherry sauce separately and controlling the simmering process.
• Sharp knife – Makes slicing the pork tenderloin into even medallions easy and neat.
• Cutting board – Provides a stable surface for slicing meat safely after resting.

Flavor Variations & Add-Ins

• Swap cherries for tart cranberries or pomegranate seeds to change the tart-sweet flavor profile.
• Add fresh rosemary or sage instead of thyme for a woodsy herbal note that pairs well with pork.
• Include a splash of orange juice or zest in the sauce for a bright citrus twist.
• Top with toasted nuts like pistachios or walnuts for extra crunch and texture contrast.

Pork Tenderloin With Agrodolce Cherries

Ingredients You’ll Need:

For the Pork Tenderloin:

• 1.5 to 2 lb pork tenderloin
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil, divided

For the Agrodolce Cherry Sauce:

• 1 cup fresh or frozen cherries, pitted
• 1/4 cup granulated sugar
• 1/4 cup red wine vinegar
• 1/4 cup red wine (optional)
• 1 tablespoon balsamic vinegar
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• 1 teaspoon fresh thyme leaves (plus extra sprigs for garnish)
• 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
• 1 tablespoon cold butter (to finish the sauce)

How Much Time Will You Need?

This dish takes about 10 minutes for preparation and around 20 minutes to cook the pork and make the sauce, including resting time. In total, you’ll spend roughly 30 to 35 minutes from start to finish, making it a great choice for a tasty weeknight dinner.

Step-by-Step Instructions:

1. Prepare and Roast the Pork:

Preheat your oven to 400°F (200°C). Season the pork tenderloin generously with salt and pepper. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. When the oil is hot, sear the pork on all sides until nicely browned, about 2 to 3 minutes per side. Then, transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 145°F—usually about 15 to 20 minutes. Once done, remove the pork from the oven and let it rest on a cutting board to keep the juices sealed inside.

2. Make the Agrodolce Cherry Sauce:

While the pork rests, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the chopped shallot and minced garlic, sautéing for about 2 minutes until they become soft and fragrant. Next, stir in the cherries, sugar, red wine vinegar, red wine (if using), balsamic vinegar, thyme leaves, and crushed red pepper flakes. Let this mixture simmer for around 10 minutes, stirring occasionally until the cherries soften and the sauce thickens a little. Take the sauce off the heat and whisk in the cold butter, which will make it smooth and shiny.

3. Serve and Garnish:

Slice the rested pork tenderloin into 1/2-inch thick pieces. Arrange the slices on a serving plate and spoon the warm agrodolce cherry sauce generously over and around the meat. Finish by garnishing with fresh thyme sprigs to add a lovely aroma and a pop of color.

This dish pairs beautifully with roasted vegetables or a fresh green salad. Enjoy!

Can I Use Frozen Cherries for the Agrodolce Sauce?

Yes! Just make sure to thaw them completely and drain any excess liquid before cooking to prevent the sauce from becoming too watery.

How Should I Store Leftover Pork Tenderloin With Agrodolce Cherries?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the pork tender and the sauce flavorful.

Can I Make the Cherry Sauce Ahead of Time?

Absolutely! You can prepare the agrodolce sauce a day in advance and reheat it gently before serving. Add the cold butter last when reheating to preserve that silky texture.

What Can I Substitute If I Don’t Have Red Wine or Red Wine Vinegar?

If you don’t have red wine, you can skip it or substitute with grape juice or cranberry juice for a similar fruity note. For red wine vinegar, apple cider vinegar is a good mild alternative.