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A Perfect Balance of Sweet, Tangy, and Savory

If you’re looking for a dish that’s both elegant and easy to make, this Cherry Balsamic Glazed Pork Tenderloin is a must-try. The rich, tender pork is coated in a luxurious glossy glaze made from tart cherries, aged balsamic vinegar, and a touch of honey, creating a perfect balance of sweet, tangy, and savory flavors.

Whether you’re serving this for a weeknight dinner, a holiday meal, or a romantic date night, this recipe delivers restaurant-quality results with minimal effort. The best part? It’s ready in under 40 minutes!

Why This Recipe Is Great

1. Pork Tenderloin: A Lean, Juicy Cut

Pork tenderloin is one of the most tender cuts of pork, known for its mild flavor and quick cooking time. Unlike tougher cuts, it doesn’t need long braising—just a quick sear and roast for a perfect juicy texture.

2. The Cherry Balsamic Glaze: Sweet, Tangy, and Complex

The glaze is the real star of this dish. It combines:
✔ Tart cherries – Their natural acidity cuts through the richness of the pork.
✔ Aged balsamic vinegar – Deepens the flavors with a mellow, slightly sweet tang.
✔ Honey or maple syrup – Balances the acidity with natural sweetness.
✔ Garlic & shallots – Adds a savory depth to round out the sauce.

3. High Heat for Maximum Flavor

A quick pan-sear locks in the juices, while finishing in the oven ensures even cooking. This method creates a crispy, caramelized crust on the outside while keeping the inside tender and juicy.

4. A Gourmet Dish That’s Surprisingly Easy

Despite its sophisticated flavors, this recipe is simple to execute, requiring just a few key steps: sear, glaze, roast, and serve.

Choosing the Best Ingredients

Pork Tenderloin: Fresh vs. Frozen?

Fresh pork tenderloin is ideal for the best flavor and texture.
If using frozen, thaw overnight in the refrigerator before cooking.
Size matters – A typical tenderloin weighs 1 to 1.5 pounds; if yours is larger, adjust cooking time accordingly.

Cherry Selection: Fresh, Frozen, or Dried?

Fresh cherries (when in season) provide the best natural sweetness.
Frozen cherries (pitted) work just as well—no need to thaw before cooking.
Dried cherries can be used in a pinch—just soak them in warm water for 10 minutes before using.

Balsamic Vinegar: Aged for Best Flavor

For the richest glaze, use aged balsamic vinegar (at least 5+ years old). It has a thicker consistency and deeper flavor. Avoid cheaper balsamic vinegars that are overly acidic.

Equipment You’ll Need

✔ Cast-iron skillet or oven-safe pan (for searing & roasting)
✔ Saucepan (for reducing the glaze)
✔ Meat thermometer (to ensure perfect doneness)
✔ Sharp knife (for slicing the tenderloin cleanly)

Cherry Balsamic Glazed Pork Tenderloin Recipe

Servings & Timing Summary

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35-40 minutes

Ingredients

For the Pork Tenderloin:

1 (1.25 lb) pork tenderloin
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika

For the Cherry Balsamic Glaze:

1 cup fresh or frozen cherries, pitted and halved
⅓ cup balsamic vinegar (aged preferred)
2 tbsp honey (or maple syrup)
1 tbsp Dijon mustard
1 shallot, finely minced
1 garlic clove, minced
1 tbsp butter (for finishing)
¼ tsp salt
¼ tsp black pepper

For Garnish (Optional):

Fresh thyme or rosemary
Extra cherries (halved)

Step-by-Step Instructions

Step 1: Preheat & Prepare the Pork

Preheat oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels to help it sear properly.
Season all over with salt, pepper, garlic powder, and smoked paprika.

Step 2: Sear the Pork

Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat.
Sear the pork for 2-3 minutes per side, until golden brown.
Transfer to a plate while you make the glaze.

Step 3: Make the Cherry Balsamic Glaze

In the same skillet, reduce heat to medium and add a little extra oil if needed.
Sauté shallots and garlic for 1-2 minutes, until fragrant.
Add cherries, balsamic vinegar, honey, Dijon mustard, salt, and black pepper.
Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens into a syrupy glaze.
Stir in butter to create a silky finish.

Step 4: Roast the Pork with Glaze

Return the seared pork to the skillet and spoon half of the glaze over the top.
Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the internal temperature reaches 140-145°F (60-63°C) for medium doneness.
Let the pork rest 5-10 minutes before slicing (this helps keep it juicy).

Step 5: Serve & Garnish

Slice the pork into medallions and drizzle with the remaining glaze.
Garnish with fresh thyme or rosemary and extra cherries for a beautiful presentation.

Common Mistakes & Troubleshooting

✔ Pork too dry? – Don’t overcook! Use a meat thermometer and remove at 140-145°F.
✔ Glaze too thin? – Let it simmer a few extra minutes to reduce further.
✔ Too tangy? – Add an extra teaspoon of honey to balance the acidity.

Serving & Storage Tips

Serve with mashed potatoes, roasted vegetables, or a fresh arugula salad.
Leftovers? Store in an airtight container for up to 3 days.
Reheat gently in a pan over low heat with a splash of water to keep the pork moist.

Nutritional Information (Per Serving)

(Approximate values based on 4 servings.)

Calories: ~320 kcal
Protein: ~32g
Carbohydrates: ~18g
Sugars: ~12g
Fat: ~12g
Saturated Fat: ~4g
Sodium: ~450mg

Final Thoughts

This Cherry Balsamic Glazed Pork Tenderloin is an easy yet gourmet dish that’s sure to impress. With its perfectly balanced flavors of sweet, tangy, and savory, it’s an absolute must-try for pork lovers.