# What You Need:
→ Pork
01 - 1.5 pounds pork tenderloin, trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Glaze
05 - 1/2 cup dried tart cherries
06 - 4 Medjool dates, pitted and chopped
07 - 1/4 cup balsamic vinegar
08 - 2 tablespoons honey
09 - 1 tablespoon Dijon mustard
10 - 2 cloves garlic, minced
11 - 1/4 cup water
→ Garnish
12 - 2 tablespoons fresh parsley, chopped (optional)
# Steps:
01 - Preheat oven to 400°F. Pat pork tenderloin dry and rub with olive oil, kosher salt, and black pepper.
02 - Combine tart cherries, dates, balsamic vinegar, honey, Dijon mustard, garlic, and water in a small saucepan. Simmer over medium heat for 7 to 8 minutes until fruit softens and mixture thickens slightly. Remove from heat and purée until smooth using immersion or regular blender.
03 - Heat oven-safe skillet over medium-high heat. Brown pork on all sides, about 2 to 3 minutes per side.
04 - Brush half of the glaze over pork. Transfer skillet to 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 before slicing.
06 - Serve pork slices drizzled with remaining glaze. Garnish with fresh parsley if desired.
