Roast Pork Tenderloin with Dried Cherries and Rosemary
Elevate your dinner table with the sophisticated flavors of Roast Pork Tenderloin with Dried Cherries and Rosemary—an elegant yet approachable dish that combines savory and sweet in perfect harmony. Tender pork is seasoned with fragrant rosemary and garlic, then seared to golden perfection before roasting alongside plump dried cherries bathed in a rich balsamic honey sauce. This oven-to-table masterpiece is topped with a luscious cherry glaze, balancing tart, sweet, and umami notes. Ready in just 45 minutes and served with flair, it's ideal for everything from weeknight meals to festive gatherings. Pair with roasted vegetables or creamy mashed potatoes for a truly memorable dining experience. Keywords: roast pork tenderloin, dried cherries, rosemary, balsamic glaze, elegant dinner recipe.
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Recipe Information
Ingredients
- 1.5 lbs pork tenderloin
- 2 tbsp olive oil
- 1.5 tsp kosher salt
- 0.75 tsp black pepper
- 2 tbsp fresh rosemary
- 3 cloves garlic
- 0.5 cup dried cherries
- 0.75 cup chicken broth
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels. Rub it all over with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper.
Finely chop the rosemary and mince the garlic cloves. Rub these onto the pork tenderloin, pressing gently to help them adhere.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
Remove the skillet from heat. Scatter the dried cherries around the pork in the skillet.
In a small bowl, whisk together chicken broth, balsamic vinegar, honey, and the remaining 0.5 teaspoon of salt and 0.25 teaspoon of pepper. Pour this mixture into the skillet.
Transfer the skillet to the preheated oven. Roast for 15-20 minutes or until the pork reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer.
Carefully remove the skillet from the oven. Transfer the pork to a cutting board and let rest for 5-10 minutes before slicing.
While the pork rests, place the skillet with the cherries and sauce back onto the stovetop over medium heat. Simmer the sauce for 3-5 minutes, stirring occasionally, until slightly thickened.
Slice the pork tenderloin into medallions and serve topped with the dried cherry sauce. Garnish with additional rosemary if desired.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 20.2 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 928 mg | 20% | |
*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.
