# What you'll need:
→ Pork
01 - 1.5 lbs pork tenderloin, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ Glaze
05 - ½ cup dried tart cherries
06 - 4 Medjool dates, pitted and chopped
07 - ¼ cup balsamic vinegar
08 - 2 tbsp honey
09 - 1 tbsp Dijon mustard
10 - 2 cloves garlic, minced
11 - ¼ cup water
→ Garnish
12 - 2 tbsp fresh parsley, chopped (optional)
# Method:
01 - Preheat oven to 400°F. Pat pork tenderloin dry with paper towels. Rub evenly with olive oil, kosher salt, and freshly ground black pepper.
02 - In a small saucepan, combine dried tart cherries, chopped dates, balsamic vinegar, honey, Dijon mustard, minced garlic, and water. Simmer over medium heat for 7 to 8 minutes until fruit softens and mixture thickens slightly. Remove from heat and purée until smooth using an immersion or regular blender.
03 - Heat an oven-safe skillet over medium-high heat. Sear the pork on all sides until browned, approximately 2 to 3 minutes per side.
04 - Brush half of the cherry-date glaze over the seared pork. Transfer skillet to the preheated oven and roast for 18 to 22 minutes, or until internal temperature reaches 145°F.
05 - Remove pork from oven and let rest for 5 minutes. Slice into medallions.
06 - Drizzle remaining glaze over sliced pork and garnish with fresh parsley if desired.
