Pork Tenderloin with Cherimoya Sauce

Pork Tenderloin with Cherimoya Sauce
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 1 lb

    pork tenderloins, salted and peppered

  • 13 oz
    (385 g)

    cherimoya, cut in 2 and the flesh scooped out with a spoon to discard the seeds

  • 1

    shallot, minced

  • 1/4 cup
    (60 mL)

    white wine

  • 1 Tbsp.
    (15 mL)


  • 1/2 tsp.
    (7 mL)


  • Salt and pepper to taste

  • vegetable oil as needed


Preheat oven to 350°F (180°C).

In an ovenproof skillet, heat oil and brown all sides of tenderloins over high heat. Remove and keep warm.

In the same skillet, add shallot, white wine, sugar and cherimoya. Reduce a little. Return meat to skillet and roast for about 15 minutes (adding water if necessary).

Take the skillet out of the oven, adjust seasoning and melt butter in the hot sauce before serving the tenderloins.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007