This easy pork tenderloin with cherry sauce is juicy and tender and topped with a sweet tart sauce made with balsamic and cherry preserves. It’s the perfect balance of flavors.
Pork Tenderloin with Cherry Balsamic Sauce
Pork tenderloin is a lean cut of meat that cooks quickly and absorbs flavor beautifully. It’s also a healthier option because it’s lower in fat, although it’s still incredibly juicy when prepared correctly. A quick sear locks in the juices, creates a golden brown crust, and finishing in the oven ensures even cooking. And if you’re on WW, it’s now one of the new 0 point foods! This dish is perfect for a daytime dinner but elegant enough for the holidays.
Why We Love This Cherry Pork Tenderloin Recipe
I originally tested this recipe with port wine, but after testing it with balsamic vinegar, I liked it even more! Bonus, it’s cheaper than using port wine. This is great with mashed potatoes and roasted vegetables on the side.
- easy: Just 5 ingredients, not counting salt and pepper.
- fast: It takes about 30 minutes!
- Vacation Worthwhile: If you need a simple dish for the holidays, this is a great option. You may want to make extra sauce!
- Sweet, Tart and Delicious: The sweet Cherry-Balsamic Glaze complements the tender and juicy pork for a perfectly balanced flavor profile.
- Dietary Restrictions: Weight Watchers Friendly, Gluten Free, High Protein, Dairy Free.
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what you need
To make this delicious pork tenderloin recipe, you only need five ingredients and salt and pepper. See exact measurements in recipe card below.
- balsamic vinegar Sweet, tangy and fruity.
- Cherry Preservation: I like using this sub-guja cherry spread from Bonne Maman, but any cherry jam will work.
- thyme The earthy, herbaceous flavor contrasts well with the sweet jam and balsamic.
- Pork Rub: Season pork with garlic powder, salt and pepper.
- pork tenderloin It’s a tender cut of tender pork.
Is it better to sprinkle pork tenderloin before roasting?
Sealing the pork tenderloin first is an extra step, but it’s important for best results. It gives the meat a pretty brown color and improves the taste. I love cooking in a cast iron skillet because I can use it on the stove and in the oven.
How to Make Pork Tenderloin with Cherry Balsamic Sauce
Between making the cherry sauce and cooking the pork, this simple pork tenderloin with cherry preserve sauce is ready in 30 minutes. Scroll to the recipe card below for printable instructions.
- Make the cherry balsamic sauce. Bring the balsamic vinegar to a boil, then cook over low heat until reduced. Stir in cherry preserves and cook 1 minute until slightly thickened. Remove from heat and stir in thyme.
- Try the pork: Rub the phosphorus into the tenders with a mixture of garlic powder, salt and pepper.
- Pork tenderloin: Brown the phosphorus until tender on all sides in a cast-iron skillet over medium-high heat. Spoon half of the cherry sauce over the meat, reserving the rest.
- roast pork Bake at 400°F for 10 to 15 minutes, depending on thickness. Use a meat thermometer to make sure it registers 145°F. (see tips below)
- remain: Cover skillet loosely with foil and let pork rest before carving for 5 minutes. Serve with remaining cherry sauce.
Tips for Avoiding Overcooking Pork Tenderloin
The best tip to avoid overcooking pork tenderloin is to use a meat thermometer to monitor the internal temperature. I have meater plus and love it. Here’s how:
- Cook to the right temperature. Remove pork tenderloin from heat when it reaches 145°F (63°C) in the thickest part. This makes it safe to eat while staying juicy and tender.
- Rest the meat: Let pork rest for at least 5 minutes after cooking. Carryover cooking allows the temperature to rise slightly to reach perfect doneness.
- Do not overcook: Keep an eye on the pork as it cooks. Especially tender loin because it is a dry cut and can dry out quickly.
strain
- Balsamic Vinegar: Instead, replace the balsamic vinegar wine with port wine.
- Preservation: Glaze pork tenderloin with different jams, such as blackberry, plum, or apricot.
- Hub: Substitute rosemary for thyme.
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save
- cold storage Pork for up to 4 days.
- hang tightly For 3 months.
- Reheat: Thaw in the refrigerator the day before serving. Then microwave until warm.
More Pork Tenderloin Recipes You Might Like
produce: 6 serving
Serving Size: 2 sliced
Preheat oven to 400F. Trim and remove silver skin from pork tenderloin.
Bring balsamic to a boil and cook over low heat until reduced to 3 tablespoons, about 5 minutes. Stir in cherry preserves. Cook 1 minute. Remove from heat and stir in thyme.
Mix in garlic powder, salt, and pepper. Rub the pork.
Heat a cast iron skillet over medium-high heat and spray with oil. Brown the pork tenderloin on all sides. Spoon half of the glaze over the pork and transfer to the oven.
Bake until internal temperature reaches 145f. Depending on the thickness this can range from 10 to 15 minutes so using a thermometer is essential so it doesn’t dry out.
Tent with foil 10 minutes before slicing. Slice into 12 pieces. Spoon remaining cherry sauce over pork.
Last step:
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Cook to the correct temperature. Remove pork tenderloin from heat when it reaches 145°F (63°C) in the thickest part. This makes it safe to eat while staying juicy and tender.
Rest the meat: Let pork rest for at least 5 minutes after cooking. Carryover cooking allows the temperature to rise slightly to reach perfect doneness.
Do not overcook: Keep an eye on the pork as it cooks. Especially tender loin because it is a dry cut and can dry out quickly.
clothing material: 2 sliced,,, Calories: 233 Kcal,,, carbohydrate : 15 g,,, protein: 32 g,,, province: 3.5 g,,, Saturated Fat: 1 g,,, Cholesterol: 98.5 Mg,,, sodium: 365.5 Mg,,, fiber: 0.5 g,,, sugar: 14 g
