Save 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 was my first time making a cherry-date glaze and it became a family favorite immediately.
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
Pin it This recipe always brings my family to the table, sharing stories and enjoying every bite together.
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
Pin it Serve immediately after glazing for best taste and presentation.
Frequently Asked Questions
- → How do I prepare the cherry-date glaze?
Simmer dried tart cherries, chopped dates, balsamic vinegar, honey, Dijon mustard, minced garlic, and water until soft and thickened, then purée until smooth.
- → What is the best way to cook the pork tenderloin?
Sear the pork in a hot oven-safe skillet until browned on all sides, then roast in the oven until it reaches an internal temperature of 145°F (63°C).
- → Can I marinate the pork before cooking?
Yes, marinating the pork in half the glaze for up to 2 hours intensifies the flavors without extra effort.
- → What can I substitute for tart cherries if unavailable?
Dried cranberries are a great alternative that provides similar tartness to the glaze.
- → What side dishes pair well with this pork preparation?
Roasted potatoes or a fresh green salad complement the rich glaze and tender pork well.