# Components:
→ Pork
01 - 1.5 pounds pork tenderloin, trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon 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 tablespoons honey
09 - 1 tablespoon Dijon mustard
10 - 2 cloves garlic, minced
11 - 0.25 cup water
→ Garnish
12 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Preheat the oven to 400°F. Dry the pork tenderloin with paper towels and rub all sides with olive oil, kosher salt, and black pepper.
02 - Combine dried tart cherries, chopped Medjool 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 mixture thickens slightly. Remove from heat and purée until smooth using an immersion or regular blender.
03 - Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until evenly browned, about 2 to 3 minutes per side.
04 - Brush half of the cherry-date glaze evenly 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 to retain juices before slicing.
06 - Slice the pork and drizzle with the remaining glaze. Garnish with chopped fresh parsley if desired.
