Cherry Balsamic Glazed Pork Tenderloin
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!
Equipment
- 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)
Ingredients
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
Instructions
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.
Notes
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.
✔ 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.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 32gFat: 12gSaturated Fat: 4gSugar: 12g
Tried this recipe?Let us know how it was!
