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 pork tenderloin recipe has become a favorite in my household for its perfect balance of sweet and savory, and the ease of preparing a gourmet-tasting meal.
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
- Preheat and Prep:
- Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. Rub with olive oil, salt, and pepper.
- Make Glaze:
- 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.
- Sear Pork:
- Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2–3 minutes per side.
- Glaze and Roast:
- 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).
- Rest and Slice:
- Remove pork from oven. Rest for 5 minutes before slicing.
- Serve:
- Serve pork slices drizzled with remaining glaze. Garnish with fresh parsley if desired.
Save This recipe always brings my family together around the table for a comforting and delicious meal.
Pairing Suggestions
Pairs excellently with roasted potatoes or a bright green salad and a light red wine like 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.
Nutritional Information
Per serving: 315 calories, 7 g total fat, 32 g carbohydrates, 32 g protein.
Save This tart cherry date glazed pork tenderloin is sure to impress your guests and become a new family favorite.
Recipe Guide
- → What is the best way to prepare the glaze?
Simmer dried tart cherries, chopped dates, balsamic vinegar, honey, Dijon mustard, garlic, and water until soft and thickened, then purée until smooth for a balanced, flavorful glaze.
- → How do I ensure the pork remains juicy?
Sear the pork tenderloin over medium-high heat before roasting, then cook until the internal temperature reaches 145°F (63°C). Allow it to rest before slicing to retain juices.
- → Can I marinate the pork for more flavor?
Yes, marinating the pork in half the glaze for up to 2 hours before cooking enhances depth of flavor and tenderness.
- → What side dishes complement this pork dish?
Roasted potatoes or a fresh green salad pair well, balancing the rich, fruity glaze with complementary textures and flavors.
- → Are there suitable substitutions for tart cherries?
Dried cranberries can be used as an alternative to tart cherries, offering a similar tartness and sweetness in the glaze.