Roast Pork Tenderloin with Cherry Glaze
Elevate your dinner table with this elegant Roast Pork Tenderloin with Cherry Glaze, a perfect blend of savory and sweet flavors. Juicy, golden-brown pork tenderloins are roasted to perfection after being seasoned with aromatic thyme and a hint of garlic. The star of the dish is the luscious cherry glaze, made with fresh pitted cherries, balsamic vinegar, and a touch of honey for a subtly tangy-sweet finish. This stunning yet approachable recipe takes just under an hour, making it an excellent choice for both weeknight dinners and special occasions. Serve this centerpiece dish alongside roasted vegetables or creamy mashed potatoes for a meal that’s as visually striking as it is delicious. Keywords: pork tenderloin, cherry glaze, roast pork, dinner recipe, sweet and savory sauce.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 2 cups Fresh cherries (pitted)
- 2 tablespoons Balsamic vinegar
- 3 tablespoons Honey
- 1 cup Chicken stock
- 1 teaspoon Cornstarch
- 2 teaspoons Water
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloins dry with paper towels and rub them with olive oil.
In a small bowl, combine salt, black pepper, garlic powder, and dried thyme. Rub the seasoning mixture evenly over the pork.
Heat a large, oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the pork tenderloins to the preheated oven. Roast for 20-25 minutes or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
While the pork is roasting, prepare the cherry glaze. In a medium-sized saucepan, combine the cherries, balsamic vinegar, honey, and chicken stock. Bring the mixture to a simmer over medium heat and cook for 10-12 minutes until the cherries soften and the liquid reduces slightly.
In a small bowl, mix the cornstarch with the water to create a slurry. Stir the slurry into the cherry mixture and cook for another 1-2 minutes, or until the glaze thickens to your desired consistency. Remove the glaze from heat.
Once the pork is done roasting, remove it from the oven and let it rest for 5-10 minutes before slicing.
Slice the pork tenderloins into medallions and drizzle the cherry glaze over the top. Serve immediately and enjoy!
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 6755 mg | 294% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 98.4 g | ||
| Protein | 241.0 g | 482% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 157 mg | 12% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5071 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
