Tart Cherry Date Glazed Pork

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

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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

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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.