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.
I discovered this glaze enhances pork tenderloin beautifully, making it a favorite for special occasions and weeknight dinners alike.
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
- Step 1:
- Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. Rub with olive oil, salt, and pepper.
- Step 2:
- 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.
- Step 3:
- Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2 3 minutes per side.
- Step 4:
- 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).
- Step 5:
- Remove pork from oven. Rest for 5 minutes before slicing.
- Step 6:
- Serve pork slices drizzled with remaining glaze. Garnish with fresh parsley if desired.
Save This recipe has brought my family together for many dinners, with everyone savoring the unique glaze and tender pork slices.
Serving Suggestions
Serve with roasted potatoes or a fresh green salad to balance the sweet and tangy flavors.
Wine Pairing
Pairs well with a light red wine such as Pinot Noir or Grenache to complement the glaze’s sweetness.
Storage Tips
Leftovers can be refrigerated for up to 3 days and gently reheated to preserve moisture and flavor.
Save This tart cherry date glazed pork tenderloin is both simple and impressive, perfect for any occasion.
Recipe FAQ
- → How do I prepare the tart cherry and date glaze?
Simmer dried tart cherries, chopped dates, balsamic vinegar, honey, Dijon mustard, garlic, and water until soft and thickened. Purée the mixture until smooth to create a flavorful glaze.
- → What is the best way to cook the pork tenderloin?
Sear the pork in an oven-safe skillet over medium-high heat until browned on all sides, then roast it in a preheated oven at 400°F (200°C) until the internal temperature reaches 145°F (63°C) for juicy results.
- → Can the tart cherries be substituted?
Dried cranberries can be used as an alternative to tart cherries if they are not available, providing a similar tart flavor.
- → Is marinating the pork recommended?
For enhanced flavor, marinate the pork in half the glaze for up to 2 hours before cooking, allowing the flavors to penetrate the meat.
- → What sides pair well with this pork dish?
Serve with roasted potatoes or a fresh green salad. A light red wine, such as Pinot Noir or Grenache, complements the flavors nicely.