# Components:
→ Pork
01 - 1.5 lbs pork tenderloin, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 0.5 tsp freshly ground black pepper
→ Glaze
05 - 0.5 cup dried tart cherries
06 - 4 Medjool dates, pitted and chopped
07 - 0.25 cup balsamic vinegar
08 - 2 tbsp honey
09 - 1 tbsp Dijon mustard
10 - 2 cloves garlic, minced
11 - 0.25 cup water
→ Garnish
12 - 2 tbsp fresh parsley, chopped (optional)
# Directions:
01 - Preheat oven to 400°F. Pat pork tenderloin dry, then rub evenly with olive oil, kosher salt, and black pepper.
02 - Combine tart cherries, dates, balsamic vinegar, honey, Dijon mustard, garlic, and water in a small saucepan. Simmer over medium heat for 7 to 8 minutes until fruit softens and mixture thickens. Remove from heat and purée until smooth.
03 - Heat an oven-safe skillet over medium-high heat. Sear pork on all sides until browned, approximately 2 to 3 minutes per side.
04 - Brush half of the cherry-date glaze over the pork. Transfer skillet to the oven and roast for 18 to 22 minutes or until internal temperature reaches 145°F.
05 - Remove pork from oven and let rest for 5 minutes before slicing. Serve with remaining glaze drizzled atop and garnish with fresh parsley if desired.
