Save 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 dish quickly became a favorite for weeknight dinners because of its unique glaze and simplicity.
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 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:
- Serve pork slices drizzled with remaining glaze. Garnish with fresh parsley if desired.
Save This recipe brings the family together for an easy yet impressive meal every time.
Serving Suggestions
Excellent served with roasted potatoes or a green salad for a complete meal.
Wine Pairing
Pair with a light red wine such as Pinot Noir or Grenache to complement the glaze flavors.
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 The finished pork tenderloin pairs beautifully with the cherry-date glaze for a flavorful main dish.
Recipe FAQ
- → How do I make the tart cherry-date glaze?
Simmer dried tart cherries, Medjool dates, balsamic vinegar, honey, Dijon mustard, garlic, and water until softened. Then blend until smooth for a sweet-tangy glaze.
- → What is the best way to cook the pork tenderloin?
Sear the pork on all sides in an oven-safe skillet to brown, then roast in a preheated oven at 400°F until the internal temperature reaches 145°F.
- → Can I prepare the glaze ahead of time?
Yes, the glaze can be made ahead and used to marinate the pork for up to 2 hours to deepen flavors before cooking.
- → What sides complement this pork dish?
Roasted potatoes, green salads, or light red wines like Pinot Noir or Grenache pair exceptionally well with the glaze's flavors.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free, but check prepared mustard and dried fruit labels to avoid hidden gluten.