Glazed Pork Tenderloin with Balsamic Cherry Sauce

Name: Glazed Pork Tenderloin with Balsamic Cherry Sauce
Prep time: 15 min
Cook time: 25 min
Yield: 4

pork tenderloin balsamic cherry glaze elegant dinner party quick cooking lean

This elegant pork tenderloin is seared to perfection and finished with a rich balsamic cherry glaze that balances sweet and tangy flavors beautifully.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 25

Ingredients

2 pieces2 pieces pork tenderloins (about 450g/1 lb each)
30ml2 tbsp olive oil
10ml2 tsp garlic powder
10ml2 tsp dried rosemary, crushed
10ml2 tsp smoked paprika
10ml2 tsp kosher salt
5ml1 tsp freshly ground black pepper
30g2 tbsp unsalted butter
1 large1 large shallot, minced
2 cloves2 cloves garlic cloves, minced
90ml6 tbsp aged balsamic vinegar
90g1/2 cup dried cherries, chopped
125ml1/2 cup chicken stock
30ml2 tbsp honey
15ml1 tbsp Dijon mustard
10ml2 tsp fresh thyme leaves
60ml1/4 cup heavy cream
150g1 cup fresh sweet cherries, pitted and halved (optional)
30ml2 tbsp fresh parsley, chopped

Instructions

Preheat oven to 200°C (400°F). Pat 2 pieces2 pieces pork tenderloins (about 450g/1 lb each) dry and trim any silver skin.
In a small bowl, combine 10ml2 tsp garlic powder, 10ml2 tsp dried rosemary, 10ml2 tsp smoked paprika, 10ml2 tsp kosher salt, and 5ml1 tsp freshly ground black pepper.
Rub 2 pieces2 pieces pork tenderloins (about 450g/1 lb each) all over with 30ml2 tbsp olive oil, then coat evenly with the spice mixture.
Heat a large oven-safe skillet over medium-high heat. Sear pork tenderloins on all sides until golden brown, about 2-3 minutes per side.
Transfer skillet to preheated oven and roast for 12-15 minutes, until internal temperature reaches 63°C (145°F).
Remove pork from skillet and tent with foil. Let rest for 10 minutes while making the sauce.
Place the same skillet over medium heat and add 30g2 tbsp unsalted butter. Sauté 1 large1 large shallot until softened, about 2 minutes.
Add 2 cloves2 cloves garlic cloves and cook for 30 seconds until fragrant.
Add 90ml6 tbsp aged balsamic vinegar, 90g1/2 cup dried cherries, 125ml1/2 cup chicken stock, 30ml2 tbsp honey, 15ml1 tbsp Dijon mustard, and 10ml2 tsp fresh thyme leaves. Bring to a simmer.
Cook, stirring occasionally, until the sauce reduces by half and becomes glossy, about 8-10 minutes.
Stir in 60ml1/4 cup heavy cream and 150g1 cup fresh sweet cherries if using. Simmer for 2 more minutes until cherries are just heated through.
Slice pork tenderloins into 1cm (1/2 inch) thick medallions and arrange on serving plates.
Spoon the balsamic cherry sauce over the pork and garnish with 30ml2 tbsp fresh parsley.

Ingredients

id: pork_tenderloins metric: 2 pieces imperial: 2 pieces name: pork tenderloins (about 450g/1 lb each)
id: olive_oil metric: 30ml imperial: 2 tbsp name: olive oil
id: garlic_powder metric: 10ml imperial: 2 tsp name: garlic powder
id: dried_rosemary metric: 10ml imperial: 2 tsp name: dried rosemary, crushed
id: smoked_paprika metric: 10ml imperial: 2 tsp name: smoked paprika
id: kosher_salt metric: 10ml imperial: 2 tsp name: kosher salt
id: black_pepper metric: 5ml imperial: 1 tsp name: freshly ground black pepper
id: butter metric: 30g imperial: 2 tbsp name: unsalted butter
id: shallot metric: 1 large imperial: 1 large name: shallot, minced
id: fresh_garlic metric: 2 cloves imperial: 2 cloves name: garlic cloves, minced
id: balsamic_vinegar metric: 90ml imperial: 6 tbsp name: aged balsamic vinegar
id: dried_cherries metric: 90g imperial: 1/2 cup name: dried cherries, chopped
id: chicken_stock metric: 125ml imperial: 1/2 cup name: chicken stock
id: honey metric: 30ml imperial: 2 tbsp name: honey
id: dijon_mustard metric: 15ml imperial: 1 tbsp name: Dijon mustard
id: fresh_thyme metric: 10ml imperial: 2 tsp name: fresh thyme leaves
id: heavy_cream metric: 60ml imperial: 1/4 cup name: heavy cream
id: fresh_cherries metric: 150g imperial: 1 cup name: fresh sweet cherries, pitted and halved (optional)
id: fresh_parsley metric: 30ml imperial: 2 tbsp name: fresh parsley, chopped

Instructions

Preheat oven to 200°C (400°F). Pat {pork_tenderloins} dry and trim any silver skin.
In a small bowl, combine {garlic_powder}, {dried_rosemary}, {smoked_paprika}, {kosher_salt}, and {black_pepper}.
Rub {pork_tenderloins} all over with {olive_oil}, then coat evenly with the spice mixture.
Heat a large oven-safe skillet over medium-high heat. Sear pork tenderloins on all sides until golden brown, about 2-3 minutes per side.
Transfer skillet to preheated oven and roast for 12-15 minutes, until internal temperature reaches 63°C (145°F).
Remove pork from skillet and tent with foil. Let rest for 10 minutes while making the sauce.
Place the same skillet over medium heat and add {butter}. Sauté {shallot} until softened, about 2 minutes.
Add {fresh_garlic} and cook for 30 seconds until fragrant.
Add {balsamic_vinegar}, {dried_cherries}, {chicken_stock}, {honey}, {dijon_mustard}, and {fresh_thyme}. Bring to a simmer.
Cook, stirring occasionally, until the sauce reduces by half and becomes glossy, about 8-10 minutes.
Stir in {heavy_cream} and {fresh_cherries} if using. Simmer for 2 more minutes until cherries are just heated through.
Slice pork tenderloins into 1cm (1/2 inch) thick medallions and arrange on serving plates.
Spoon the balsamic cherry sauce over the pork and garnish with {fresh_parsley}.

Tips

Trimming Tenderloin: Remove the silver skin completely as it won't break down during cooking and can make the meat tough.

Resting Importance: Don't skip the resting time - it allows juices to redistribute, ensuring moist, tender meat.

Temperature Precision: Pork tenderloin can go from perfect to overcooked quickly. Use a meat thermometer for best results.

Sauce Consistency: The sauce should coat the back of a spoon when ready. If too thin, continue reducing; if too thick, add a splash of stock.

Cherry Options: Fresh cherries are lovely when in season, but dried cherries work year-round and provide concentrated flavor.

Make-Ahead: The spice rub can be applied up to 24 hours ahead. The sauce can be made earlier in the day and reheated gently.

Wine Pairing: This dish pairs beautifully with Pinot Noir or a light Merlot that complements the cherry flavors.

Serving Suggestions: Serve with roasted vegetables, wild rice pilaf, or creamy polenta to soak up the delicious sauce.