Seared Pork Tenderloin with Skillet Cherry Mostarda + Mint Rice Salad

By • July 10, 2013 3 Comments

65 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Serves 4

  • 1 small (1-pound) pork tenderloin, trimmed of silverskin
  • 2 tablespoons olive oil plus more for pork, divided
  • Kosher salt and freshly ground black pepper
  • 1 cup cherries, smashed to remove pit
  • 1/4 red onion, finely chopped
  • 1 tablespoon grainy mustard
  • 2 teaspoons white-wine vinegar, divided
  • 1/2 cup mint leaves, thinly sliced
  • 1 1/2 cups cold, leftover cooked white rice
  • 1/4 cup roasted almonds, coarsely chopped
  1. Heat a large, heavy skillet over medium-high heat until very hot. Rub pork tenderloin with olive oil and season generously with salt and pepper. Add pork to pan and cook, turning often, until evenly browned, about 14 minutes total. Transfer to a cutting board to rest. (Reserve skillet.)
  2. Meanwhile, in a medium bowl, stir together remaining 1 tablespoon oil and 1 teaspoon vinegar; toss with rice, mint and almonds. Season rice salad with salt and pepper.
  3. Add 1 tablespoon olive oil and onion to reserved skillet. Cook, stirring release browned bits from bottom of pan, until onion is tender, about 4 minutes. Stir in cherries, remaining vinegar and mustard to skillet.
  4. To serve, slice tenderloin into 1-inch pieces. Divide rice salad among plates and serve topped with tenderloin and cherry mostarda.

More Great Recipes: Pork Tenderloin|Pork|Entrees|Cherries

💬 View Comments ()

Comments (3) Questions (0)


almost 2 years ago zpalmieri

The rice is a-ma-zing!
I wanted to use frozen cherries but my grocery store didn't have any, so I went with frozen berries instead. Delicious, easy, and not expensive!


almost 2 years ago kgindermaur

This is SO GOOD! Cherries + pork >> why didn't I think of that? The minty rice is a great balance for the pork as well. I've made this twice, with frozen and fresh cherries, and fresh were by far the better choice. Thanks!


about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I love cherries with pork, and the mostarda sounds lovely. I always have leftover rice just waiting to be incorporated into something. Last night I made quinoa with some mint that nestled itself beneath a gently seared lamb chop; the moral of the story is that mint with pork and cherries sounds divine!