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Festival Foods

Photo of Door County Cherry
Door County Cherry

This pork tenderloin variation is increasingly becoming a customer favorite because it's lean and tender and offers a delicious blend of brown sugar, onions, a dash of garlic, and red tart Montmorency Door County cherries.

Nutritional Information

Pairings
Cooking Instructions Print Version

  • Oven Method

    1. Let Pork Tenderloin(approximately 1-1.25lbs) stand at Room Temperature 20 minutes before cooking, remove visible fat.
    2. Preheat oven to 400 degrees
    3. Drizzle 2-3 Tablespoons olive oil in a large skillet over medium-high heat. When it's hot, add the tenderloin and cook, turning every 3 to 5 minutes, until browned on all sides, about 15 minutes total.
    4. Transfer the tenderloin to a baking sheet or leave in skillet if oven proof, and roast until its juices run clear and/or a meat thermometer inserted into the thickest point reads 140° 15 to 20 minutes. Remove the tenderloin from the oven, cover it loosely with foil, and let it rest for 10 minutes. Cut into medallions on a bias, and serve.
  • Grill Method

    1. Let Pork Tenderloin(approximately 1-1.25#) stand at Room Temperature 20 minutes before cooking, remove visible fat
    2. Brush Pork Tenderloin with Olive or Vegetable Oil
    3. Place on the grill over direct heat and cook 15-20 minutes turning every 5 minutes.
    4. Remove from the grill and cover and allow to rest for 10 minutes. Cut into medallions on a bias, and serve.

USDA Cooking Recommendations

Safe cooking recommendations from the United States Department of Agriculture

Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.

Yellow to Medium Rare: 138°F - Beef only

Red to Medium: 144°F - Beef only

Green to Medium Well: 157°F - Pork and Beef

Blue to Well Done: 168°F - Pork, Beef, Poultry