Pin 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.
I first experimented with this recipe for a quiet family dinner. The cherry-date glaze impressed everyone with its balance of sweet and tart, and the pork always turns out wonderfully juicy.
Ingredients
- Pork: 1.5 lbs (700 g) pork tenderloin, trimmed
- Pork: 1 tbsp olive oil
- Pork: 1 tsp kosher salt
- Pork: ½ tsp freshly ground black pepper
- Glaze: ½ cup dried tart cherries
- Glaze: 4 Medjool dates, pitted and chopped
- Glaze: ¼ cup balsamic vinegar
- Glaze: 2 tbsp honey
- Glaze: 1 tbsp Dijon mustard
- Glaze: 2 cloves garlic, minced
- Glaze: ¼ cup water
- Garnish: 2 tbsp fresh parsley, chopped (optional)
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Instructions
- Prepare the Oven:
- Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. Rub with olive oil, salt, and pepper.
- Make the 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 the 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.
- Roast with Glaze:
- 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 the Pork:
- Remove pork from oven. Rest for 5 minutes before slicing.
- Serve:
- Serve pork slices drizzled with remaining glaze. Garnish with fresh parsley if desired.
Pin My kids love helping brush on the glaze. It makes a simple weeknight meal feel fancy and gets everyone involved in the kitchen.
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.
Nutritional Information
Calories: 315 Protein: 32 g Carbohydrates: 32 g Total Fat: 7 g (per serving)
Pin This pork tenderloin is a guaranteed crowd-pleaser. Enjoy leftovers warm or cold for weekday lunches.
Recipe FAQ
- → What is the best cut for this pork dish?
Pork tenderloin is ideal for its tenderness and quick cooking time, allowing the glaze to complement but not overpower.
- → How do I prepare the cherry-date glaze?
Simmer dried tart cherries, chopped dates, balsamic vinegar, honey, Dijon mustard, garlic, and water until soft, then blend until smooth.
- → Can the dried tart cherries be substituted?
Yes, dried cranberries can be used as an alternative for a similar tart flavor profile.
- → How should the pork be cooked for best results?
Sear the pork on all sides in an oven-safe skillet to develop a crust, then roast at 400°F until it reaches 145°F internally.
- → Is marinating the pork necessary?
Marinating in half the glaze for up to 2 hours enhances flavor but is optional for a quicker preparation.
