Roasted Pork Tenderloin with Cherry Chutney

Roasted pork tenderloin with cherry chutney is a delicious companion to the dark-fruited and earthy 2018 Symonette Vineyard Pinot Noir. The dry rub slow roasted in the oven will create a beautiful crust, lending a light spiced smokey flavor to the meat. The Symonette pinot noir showcases similar smoky characteristics along with beautiful cherry pipe tobacco aromas that are accentuated by the cherry chutney. The sweetness in the sauce combined with the fat from the pork tenderloin create a smooth but full mouthfeel. The tenderloin has enough fat to cut through any young astringency in this wine but will not overpower the flavors. This sweet and savory pairing will be remembered by all at your holiday meal. 

Pork Ingredients:

  • 2.5 pounds of pork tenderloin  
  • Oil for cooking  
  • Parsley for garnish 
  • Pork dry rub: Herbs to stick better to the pork - 1 tablespoon coriander - 1 tablespoon cumin - 2 teaspoon cinnamon - 1 tablespoon onion powder - 2 tablespoons garlic powder  - ½ tablespoon salt & pepper 

Cherry Chutney Ingredients:

  • 16 ounces canned or fresh black cherries 
  • 1/8 cup of water  
  • 2 ounces blackberries  
  • 2 ounces raspberries 
  • 2 tablespoons of Pinot Noir 
  • ½ tablespoon cornstarch  
  • ½ tablespoon lemon juice  
  • tablespoons sugar  
  • tablespoon balsamic vinegar  
  • tablespoons Symonette Vineyard pinot noir  
Photo Sep 11, 2 53 15 AM


  • Preheat the oven to 350° 
  • Prepare chutney - Place a medium saucepan over medium heat - Add cherries, blackberries, raspberries, sugar and water into the pot - mix well and simmer for 2 minutes 
  • Add Pinot Noir, balsamic vinegar, lemon juice and mix until fully combined (another 2 minutes) - Make sure to cook out the wine – it is a small amount, but you do not want it to taste like alcohol - Determine if the chutney needs to be thickened – if so, add the corn starch and whisk thoroughly until fully combined - Keep the pot on the heat to ensure the corn starch does not clump up - Set aside the chutney until ready for use   
  • Prepare the pork - Mix the herbs to form the pork dry rub mix 
  • Evenly coat the entire pork tenderloin and let it rest for 5 minutes - Place a cast iron pan on the stove over high heat and add enough oil to just coat the pan (about 1-2 tbsp) - Sear the pork for 3 minutes on each side just until golden brown  
  • Place the pork into the oven for about 25 minutes or until the pork is 165° in the center 
  • After the pork is done cooking, take it out of the oven and let it rest for 10 minutes 
  • Slice the pork into medallions and top with the cherry chutney and parsley 
  • Serve with Dobbes Family Estate 2014 Symonette Vineyard Pinot Noir 
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