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Flavorful Cherry-Balsamic Glazed Pork Tenderloin

cherry-balsamic glazed pork tenderloin - featured image
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A quick and easy pork tenderloin recipe featuring a tangy-sweet cherry-balsamic glaze that creates a juicy, tender, and flavorful dinner perfect for weeknights or dinner parties.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 1 cup pitted fresh or frozen cherries (about 150 g)
  • 1/4 cup balsamic vinegar (60 ml)
  • 2 tablespoons brown sugar (25 g)
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard (15 g)
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme or rosemary leaves (optional)

Instructions

  1. Trim any silver skin or excess fat from the pork tenderloin. Pat dry with paper towels. Season generously with salt, pepper, and fresh thyme or rosemary if using.
  2. In a small bowl, combine pitted cherries, balsamic vinegar, brown sugar, minced garlic, and Dijon mustard. Stir to mix well and set aside.
  3. Heat olive oil in a heavy skillet over medium-high heat until shimmering, about 2-3 minutes.
  4. Add the pork tenderloin and sear on all sides for about 2-3 minutes per side until golden brown.
  5. Pour the cherry-balsamic mixture into the skillet around the pork. Reduce heat to medium-low and let the glaze bubble gently, stirring occasionally to prevent burning.
  6. Continue cooking the pork in the glaze for 10-12 minutes, turning occasionally to coat evenly. Use a meat thermometer to check internal temperature; remove pork once it reaches 145°F (63°C).
  7. Transfer pork to a cutting board and tent loosely with foil. Let rest for 5-10 minutes to allow juices to redistribute.
  8. Slice pork tenderloin crosswise into ½-inch (1.3 cm) medallions. Spoon extra cherry-balsamic glaze from the pan over the top before serving.

Notes

Use a meat thermometer to avoid overcooking pork tenderloin. Frozen cherries work well and add juiciness. If glaze thickens too much before pork is done, add a splash of water or chicken broth to loosen. Resting the meat after cooking keeps it juicy. Dijon mustard helps the glaze emulsify and stick to the pork. For oven finish, sear then bake at 400°F (200°C) for 12-15 minutes, basting with glaze.

Nutrition

Keywords: pork tenderloin, cherry balsamic glaze, easy dinner, weeknight meal, quick pork recipe, balsamic vinegar, cherry glaze, savory pork, healthy pork recipe

Find it online: https://sofiaspice.com/flavorful-cherry-balsamic-glazed-pork-tenderloin-recipe-easy-steps-for-perfect-dinner/