# What's Needed:
→ Pork
01 - 1.5 pounds pork tenderloin, trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon freshly ground black pepper
→ Glaze
05 - 0.75 cup pitted dried cherries
06 - 0.5 cup chopped pitted Medjool dates
07 - 0.75 cup low-sodium chicken broth
08 - 2 tablespoons balsamic vinegar
09 - 1 tablespoon honey
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon fresh thyme leaves (or 0.5 teaspoon dried)
→ Garnish
12 - Fresh thyme sprigs (optional)
# How To Make It:
01 - Preheat the oven to 400°F.
02 - Pat the pork tenderloin dry and season all sides evenly with salt and pepper.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat and sear the pork on all sides until golden brown, approximately 2 to 3 minutes per side. Remove from heat and set aside.
04 - Add cherries, dates, chicken broth, balsamic vinegar, honey, Dijon mustard, and thyme to the skillet. Stir and bring the mixture to a simmer, scraping up any browned bits from the pan.
05 - Return the pork to the skillet and spoon some glaze over the top. Transfer the skillet to the oven and roast for 15 to 20 minutes or until the internal temperature reaches 145°F.
06 - Remove pork from the oven and transfer to a cutting board. Let rest for 5 minutes to retain juices.
07 - While pork rests, place the skillet back on medium heat and simmer the glaze for 3 to 5 minutes until slightly thickened.
08 - Slice the pork tenderloin and serve with the cherry-date glaze spooned over the top. Garnish with fresh thyme sprigs if desired.
