Save to Pins 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 is a family favorite that brings a perfect balance of sweetness and savory to the dinner table every time I make it.
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
- Preheat Oven:
- Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. Rub with olive oil, salt, and pepper.
- Prepare 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 using an immersion blender or carefully transfer to a blender. Purée until smooth.
- Sear 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.
- Apply Glaze and Roast:
- 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 and Slice:
- Remove pork from oven. Rest for 5 minutes before slicing.
- Serve:
- Serve pork slices drizzled with remaining glaze. Garnish with fresh parsley if desired.
Save to Pins This dish brings my family together and sparks joy at every meal shared around the table.
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, 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.
Save to Pins Enjoy this flavorful pork tenderloin with your favorite sides for an impressive yet simple meal.
Questions & Answers
- → How do I prepare the cherry-date glaze?
Combine dried tart cherries, chopped Medjool dates, balsamic vinegar, honey, Dijon mustard, garlic, and water in a saucepan. Simmer until the fruit softens and the mixture thickens, then purée until smooth.
- → What is the best way to cook the pork tenderloin?
Start by searing the pork in an oven-safe skillet over medium-high heat to brown all sides, then brush with glaze and roast in a 400°F oven until the internal temperature reaches 145°F.
- → Can I marinate the pork ahead of time?
Yes, marinating the pork in half of the glaze for up to two hours before cooking enhances the flavor and tenderness.
- → What are good side dishes to serve with this pork?
Roasted potatoes, green salads, or steamed vegetables pair well and complement the rich, tangy glaze flavors.
- → Are there suitable substitutions for tart cherries?
Dried cranberries can be used as an alternative, offering a similar tartness to balance the sweet dates.