Cherry Pork Loin

Eileen Brys’s Cherry Pork Loin

Old Mission Peninsula vineyard owner Eileen Brys cooks up a cherry pork loin that pairs perfectly with her spicy dry and subtle floral 2007 Pinot Noir Rosé, Brys Estate.


  • 2 pounds whole pork tenderloin (usually comes apart into two pieces)
  • Coarse sea salt or kosher salt
  • Black pepper
  • 4 tablespoons olive oil
  • 1 10-ounce jar of good quality cherry preserves (from Traverse City, of course!)
  • 1/2 cup water


Rub the salt and pepper to taste into the meat on both sides. Heat olive oil in an all steel (with steel handle) fry pan and brown meat on all sides on medium heat—about three minutes each side. Mix cherry preserves in a bowl with ¼ cup water. After meat has been browned, pour preserves over meat and bake at 375 degrees for one hour or until meat thermometer reads 180 degrees. Serve with rice pilaf and fresh green beans. Suggestion: If you don’t have an all steel fry pan, brown meat in any fry pan and bake in a shallow baking dish, being sure to scrape all into the baking dish. Wine pairing: Cabernet Franc or Merlot