# What You Need:
→ Pork
01 - 1.5 lbs pork tenderloin, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ Glaze
05 - ½ cup dried tart cherries
06 - 4 Medjool dates, pitted and chopped
07 - ¼ cup balsamic vinegar
08 - 2 tbsp honey
09 - 1 tbsp Dijon mustard
10 - 2 cloves garlic, minced
11 - ¼ cup water
→ Garnish
12 - 2 tbsp fresh parsley, chopped (optional)
# Directions:
01 - Preheat the oven to 400°F. Pat the pork tenderloin dry and rub evenly with olive oil, kosher salt, and freshly ground black pepper.
02 - Combine dried tart cherries, chopped dates, balsamic vinegar, honey, Dijon mustard, minced garlic, and water in a small saucepan. Simmer over medium heat for 7 to 8 minutes until the fruit softens and the mixture thickens slightly. Remove from heat and purée until smooth using an immersion blender or transfer carefully to a blender.
03 - Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until well browned, approximately 2 to 3 minutes per side.
04 - Brush half of the cherry-date glaze over the seared pork. Transfer the skillet to the preheated oven and roast for 18 to 22 minutes, or until the internal temperature reaches 145°F.
05 - Remove the pork from the oven and let it rest for 5 minutes before slicing to retain juices.
06 - Drizzle the reserved glaze over pork slices and garnish with fresh chopped parsley if desired.
