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–+ servings
Ella Cooks

Cherry Balsamic Glazed Pork Tenderloin

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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!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Calories: 320
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

Step-by-Step Instructions
    Step 1: Preheat & Prepare the Pork
    1. Preheat oven to 400°F (200°C).
    2. Pat the pork tenderloin dry with paper towels to help it sear properly.
    3. Season all over with salt, pepper, garlic powder, and smoked paprika.
    Step 2: Sear the Pork
    1. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat.
    2. Sear the pork for 2-3 minutes per side, until golden brown.
    3. Transfer to a plate while you make the glaze.
    Step 3: Make the Cherry Balsamic Glaze
    1. In the same skillet, reduce heat to medium and add a little extra oil if needed.
    2. Sauté shallots and garlic for 1-2 minutes, until fragrant.
    3. Add cherries, balsamic vinegar, honey, Dijon mustard, salt, and black pepper.
    4. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens into a syrupy glaze.
    5. Stir in butter to create a silky finish.
    Step 4: Roast the Pork with Glaze
    1. Return the seared pork to the skillet and spoon half of the glaze over the top.
    2. 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.
    3. Let the pork rest 5-10 minutes before slicing (this helps keep it juicy).
    Step 5: Serve & Garnish
    1. Slice the pork into medallions and drizzle with the remaining glaze.
    2. Garnish with fresh thyme or rosemary and extra cherries for a beautiful presentation.

    Nutrition

    Calories: 320kcalCarbohydrates: 18gProtein: 32gFat: 12gSaturated Fat: 4gSugar: 12g

    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.

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