Save to Pinterest 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 served this dish to my family on a special occasion and was delighted by how quickly it became a favorite.
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.
- Make 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 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.
- 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 pork:
- Remove pork from oven. Rest for 5 minutes before slicing.
- Serve pork slices drizzled with remaining glaze. Garnish with fresh parsley if desired.
Save to Pinterest This recipe has brought my family together for many joyful dinners filled with laughter and delicious food.
Serving Suggestions
Excellent served with roasted potatoes or a green salad for a balanced meal.
Pairing Recommendations
Pairs wonderfully with a light red wine such as Pinot Noir or Grenache.
Dietary Information
This dish is gluten-free and contains none of the top 8 allergens, but check labels on mustard and dried fruits for hidden allergens.
Save to Pinterest Enjoy this elegant meal that combines sweet and savory flavors with ease and style.
Recipe Questions & Answers
- → What is the best way to prepare the glaze?
Simmer the tart cherries, dates, balsamic vinegar, honey, Dijon mustard, garlic, and water until soft and slightly thickened, then purée until smooth for a rich, flavorful glaze.
- → How should the pork be cooked for optimal tenderness?
First sear the pork tenderloin on all sides in a hot skillet, then roast in a preheated oven at 400°F until the internal temperature reaches 145°F.
- → Can the glaze be used as a marinade?
Yes, marinating the pork in half the glaze for up to two hours before cooking enhances the flavor and tenderness.
- → What are suitable side dishes to serve with this pork?
Roasted potatoes or a fresh green salad complement this dish well, balancing the rich glaze with mild, hearty flavors.
- → Are there alternatives to dried tart cherries in the glaze?
Dried cranberries can be used as a substitute without compromising the glaze’s sweet-tart character.