Save A succulent pork tenderloin glazed with a rich, tangy-sweet cherry and date sauce—perfect for an elegant dinner under $20.
This pork tenderloin quickly became a family favorite after I first served it on a weekend gathering
Ingredients
- Pork: 1½ lbs (680 g) pork tenderloin trimmed
- Pork: 1 tablespoon olive oil
- Pork: 1 teaspoon salt
- Pork: ½ teaspoon freshly ground black pepper
- Glaze: ¾ cup (110 g) pitted dried cherries
- Glaze: ½ cup (80 g) pitted Medjool dates chopped
- Glaze: ¾ cup (180 ml) low-sodium chicken broth
- Glaze: 2 tablespoons balsamic vinegar
- Glaze: 1 tablespoon honey
- Glaze: 1 teaspoon Dijon mustard
- Glaze: 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- Garnish (optional): Fresh thyme sprigs
Instructions
- Step 1:
- Preheat oven to 400°F (200°C)
- Step 2:
- Pat the pork tenderloin dry Season all sides with salt and pepper
- Step 3:
- Heat olive oil in a large oven-safe skillet over medium-high heat Sear pork on all sides until golden brown about 2-3 minutes per side Remove pork and set aside
- Step 4:
- In the same skillet add cherries dates chicken broth balsamic vinegar honey Dijon mustard and thyme Stir and bring to a simmer scraping up any browned bits from the skillet
- Step 5:
- Return pork to the skillet spoon some glaze over the top and transfer skillet to the oven
- Step 6:
- Roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C)
- Step 7:
- Transfer pork to a cutting board and let rest for 5 minutes
- Step 8:
- While pork rests place skillet over medium heat and simmer glaze for 3-5 minutes until slightly thickened
- Step 9:
- Slice pork and serve with the cherry-date glaze spooned over the top Garnish with fresh thyme if desired
Save This recipe always brings smiles at family dinners, making special moments truly memorable
Notes
For extra flavor marinate the pork in salt pepper and a little olive oil for up to 2 hours before cooking Serve with roasted potatoes or a mixed green salad for a complete meal
Wine Pairing
Try with Pinot Noir or a medium-bodied red wine
Nutritional Information
335 calories per serving Total fat 7 g Carbohydrates 36 g Protein 33 g
Save This dish is simple yet impressive, perfect for any occasion
Recipe Q&A Section
- → What cut of meat is used in this dish?
Pork tenderloin is used, known for its tenderness and quick cooking time.
- → How is the glaze made?
The glaze combines dried cherries, Medjool dates, chicken broth, balsamic vinegar, honey, Dijon mustard, and thyme, simmered until slightly thickened.
- → Can I prepare this ahead of time?
Yes, marinating the pork with salt, pepper, and olive oil for up to 2 hours enhances flavor before cooking.
- → What are good side dishes to serve with this meat?
Roasted potatoes or a mixed green salad complement the richness of the glazed pork tenderloin well.
- → Is this meal suitable for specific diets?
This dish is naturally gluten- and dairy-free, making it suitable for those dietary needs.
- → What wine pairs best with this dish?
A medium-bodied red like Pinot Noir enhances the sweet and savory flavors of the glaze.