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 tenderloin quickly became a favorite at family dinners thanks to its unique glaze and easy preparation.
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.
Save Sharing this meal around the table created wonderful memories and sparked new family traditions.
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, chef's 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.
Save This dish is both impressive and simple to prepare, perfect for weeknight dinners or special occasions.
Cooking Questions & Answers
- → How do I make the cherry-date glaze?
Simmer dried tart cherries, chopped Medjool dates, balsamic vinegar, honey, Dijon mustard, garlic, and water until soft. Then blend the mixture until smooth.
- → Can I prepare the pork in advance?
Yes, marinating the pork in half of the glaze for up to 2 hours before cooking enhances flavor.
- → What temperature should I roast the pork to?
Roast until the internal temperature reaches 145°F (63°C) for optimal juiciness and safety.
- → Are there good substitutes for tart cherries?
Dried cranberries can be used as an alternative if tart cherries aren’t available.
- → What side dishes complement this dish?
Roasted potatoes or a green salad make excellent accompaniments to complement the glaze’s flavors.