Pin this 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 for its rich glaze and simplicity. I love serving it to guests because it looks impressive but is very easy to make.
Ingredients
- Pork: 1.5 lbs (700 g) pork tenderloin, trimmed with 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 this This dish always brings everyone to the table eager to taste the sweet and tangy glaze together with savory pork.
Notes
For extra flavor, marinate pork in half the glaze for up to 2 hours before cooking. 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 this Enjoy this tender and flavorful pork tenderloin with its delightful cherry-date glaze for a memorable meal.
Recipe FAQs
- → What is the best way to prepare the glaze?
Simmer tart cherries, dates, balsamic vinegar, honey, mustard, garlic, and water until softened and thickened, then purée until smooth for a rich, balanced glaze.
- → How should the pork tenderloin be cooked for optimal tenderness?
Sear the pork on all sides to lock in juices, then roast in a preheated oven until the internal temperature reaches 145°F for a tender, juicy result.
- → Can dried cranberries be used instead of tart cherries?
Yes, dried cranberries offer a similarly tart flavor and make a suitable substitute for tart cherries in the glaze.
- → Is marinating the pork recommended?
Marinating the pork in half the glaze for up to two hours can enhance flavor and tenderness before cooking.
- → What side dishes complement this pork tenderloin?
Roasted potatoes, green salad, or light red wines like Pinot Noir pair wonderfully with the sweet-tart glaze and savory pork.