Pin It A succulent pork tenderloin roasted to perfection, glazed with a tangy-sweet blend of tart cherries and dates. This elegant, budget-friendly main dish delivers complex flavors with minimal effort.
This is one of my favorite recipes to serve when I want to impress guests without spending hours in the kitchen.
Ingredients
- Pork: 1.5 lbs (700 g) pork tenderloin trimmed
- Pork: 1 tbsp olive oil
- Pork: 1 tsp kosher salt
- Pork: ½ tsp freshly ground black pepper
- Glaze: ½ cup dried tart cherries
- Glaze: 4 Medjool dates pitted and chopped
- Glaze: ¼ cup balsamic vinegar
- Glaze: 2 tbsp honey
- Glaze: 1 tbsp Dijon mustard
- Glaze: 2 cloves garlic minced
- Glaze: ¼ cup water
- Garnish: 2 tbsp fresh parsley chopped (optional)
Instructions
- Step 1:
- Preheat oven to 400°F (200°C) Pat the pork tenderloin dry with paper towels Rub with olive oil salt and pepper
- Step 2:
- In a small saucepan combine tart cherries dates balsamic vinegar honey Dijon mustard garlic and water Bring to a simmer over medium heat Cook for 7 8 minutes until fruit is soft and mixture thickens slightly Remove from heat and blend with an immersion blender or carefully transfer to a blender Purée until smooth
- Step 3:
- Heat an oven-safe skillet over medium-high heat Sear the pork tenderloin on all sides until browned about 2 3 minutes per side
- Step 4:
- Brush half the cherry-date glaze over the pork Transfer skillet to the preheated oven Roast for 18 22 minutes or until internal temperature reaches 145°F (63°C)
- Step 5:
- Remove pork from oven Rest for 5 minutes before slicing
- Step 6:
- Serve pork slices drizzled with remaining glaze Garnish with fresh parsley if desired
Pin It I enjoy making this dish for Sunday family dinners; everyone loves the glaze and the tender pork.
Serving Suggestions
Excellent served with roasted potatoes or a green salad.
Wine Pairing
Pair with a light red wine such as Pinot Noir or Grenache.
Allergen Information
Contains none of the top 8 allergens Check labels on prepared mustard and dried fruits for hidden allergens or gluten if highly sensitive.
Pin It This tenderloin is sure to become a staple recipe thanks to its balance of sweet and savory flavors.
Recipe Questions & Answers
- → What cut of pork is best for this dish?
Pork tenderloin is ideal because of its lean, tender texture and quick cooking time.
- → Can I use fresh cherries instead of dried tart cherries?
Fresh cherries can be used, but adjustments to cooking time and sweetener may be needed to achieve the right glaze consistency.
- → How do I know when the pork is fully cooked?
Use a meat thermometer; the internal temperature should reach 145°F (63°C) for safe consumption with juicy results.
- → What side dishes pair well with this pork tenderloin?
Roasted potatoes, green salads, or steamed vegetables complement the sweet and tangy glaze well.
- → Is it possible to prepare the glaze in advance?
Yes, the glaze can be made ahead of time and stored in the refrigerator to enhance flavors before cooking.