Directions:
- Using spice grinder, combine rosemary, coriander, and garlic to make a paste.
- Rub each tenderloin with 1 Tbs of olive oil, then rub each tenderloin with the paste. Cover and refrigerate for 30 minutes.
- Preheat oven to 450°F.
- Heat remaining 1 Tbs of olive oil in ovenproof nonstick saute pan over high heat. Add tenderloin and cook until browned, turning once, about 5 minutes Season with salt and pepper.
- Place in oven. Roast until meat thermometer registers 125F, 8-10 minutes.
- Transfer meat to plate and cover with foil.
- Stir cornstarch into a bit of broth until smooth. Add mixture, wine, cherries, ginger, orange zest, and remaining broth to saute pan over medium-high heat, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Simmer until thickened, about 5 minutes Whisk in honey, and season to taste with salt and pepper.
- Slice venison on the diagonal, serve with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.54 Kcal (551 kJ) | ||
| Calories from fat | 39.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 7% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 0% | |
| Sodium | 164.31mg | 7% | |
| Potassium | 143.56mg | 3% | |
| Total Carbs | 15.52g | 5% | |
| Sugars | 6.37g | 25% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 2.58g | 5% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 50.67 Kcal (212 kJ) | ||
| Calories from fat | 15.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 7% | |
|---|---|---|---|
| Cholesterol | 0.45mg | 0% | |
| Sodium | 63.29mg | 7% | |
| Potassium | 55.3mg | 3% | |
| Total Carbs | 5.98g | 5% | |
| Sugars | 2.45g | 25% | |
| Dietary Fiber | 0.44g | 5% | |
| Protein | 0.99g | 5% | |
| Vitamin C | 1mg | 4% | |
| Iron | 0.3mg | 5% | |
| Calcium | 11.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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