Save 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 recipe quickly became a favorite because of its balance between sweet and savory, plus it impresses guests with minimal prep time.
Ingredients
- Pork: 1.5 lbs (700 g) pork tenderloin, trimmed, 1 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Glaze: ½ cup dried tart cherries, 4 Medjool dates pitted and chopped, ¼ cup balsamic vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, 2 cloves garlic minced, 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.
Save It This dish brings the family together, especially on weekend dinners when everyone asks for seconds.
Notes
Excellent served with roasted potatoes or a green salad. Pair with a light red wine, such as Pinot Noir or Grenache.
Required Tools
Oven-safe skillet, small saucepan, immersion blender or regular blender, meat thermometer, chefs knife and cutting board
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.
Save It This tart cherry date glazed pork tenderloin is perfect for an easy yet impressive meal any night of the week.
Common Questions About Recipes
- → How do I prepare the glaze for the pork?
Simmer dried tart cherries, chopped Medjool dates, balsamic vinegar, honey, Dijon mustard, garlic, and water until soft and thickened, then purée until smooth for a flavorful glaze.
- → What is the best way to cook the pork tenderloin evenly?
Sear the pork on all sides in a hot skillet to develop color, then roast it in a preheated oven until the internal temperature reaches 145°F (63°C) for perfect doneness.
- → Can I marinate the pork in the glaze before cooking?
Yes, marinating the pork in half of the glaze for up to two hours enhances flavor and tenderness before roasting.
- → What are good side dishes to accompany this pork tenderloin?
Roasted potatoes, green salads, or light red wines like Pinot Noir complement the tart cherry and date flavors well.
- → Can I substitute any ingredients in the glaze?
Dried cranberries can replace tart cherries if unavailable, maintaining the sweet-tart balance of the glaze.