Pork Tenderloin with Cherry Sauce

Name: Pork Tenderloin with Cherry Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1/2 cup balsamic vinegar; 1/2 cup less-sugar cherry preserves; 1 1/2 teaspoon fresh thyme; 1 1/2 teaspoon garlic powder; 1 1/2 teaspoons kosher salt; 1/4 teaspoon black pepper; 2 lbs pork tenderloin; Olive oil spray

User Reviews

4.9

102 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
233 kcal
Course
Main Course, Dinner
Cuisine
American

Pork Tenderloin with Cherry Sauce

Iris Warren

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This easy Pork Tenderloin with Cherry Sauce is juicy and tender, topped with a sweet-tart sauce made with balsamic and cherry preserves. It's the perfect balance of flavors—savory, sweet, and a touch tangy!

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Ingredients

Servings

1/2 cup balsamic vinegar
1/2 cup less-sugar cherry preserves (I used this one)
1 1/2 teaspoon fresh thyme (chopped)
1 1/2 teaspoon garlic powder
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 lbs pork tenderloin ((I used two 1 pound tenderloins))
Olive oil spray

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Instructions

Preheat oven to 400F. Trim and remove any silver skin from the 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.
Combine garlic powder, salt, and pepper. Rub over 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 the internal temperature reaches 145F. Depending on the thickness, this will range anywhere from 10 to 15 minutes so using a thermometer is a must so it’s not dried out.
Let it rest tented with foil 10 minutes before slicing. Slice into 12 slices. Spoon remaining cherry sauce over the pork.

Notes

The best tip for not overcooking pork tenderloin is to use a meat thermometer to monitor the internal temperature. I have the Meater Plus and love it. Here's how to do it:
Cook to the right temperature: Remove the pork tenderloin from the heat when it reaches 145°F (63°C) in the thickest part. This ensures it's safe to eat while staying juicy and tender.
Rest the meat: Let the pork rest for at least 5 minutes after cooking. The temperature will rise slightly due to carryover cooking, reaching the perfect doneness.
Avoid overcooking: Keep an eye on the pork as it cooks, especially since tenderloin is a lean cut and can dry out quickly.

Nutrition Information

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Serving 2slices Calories 233kcal (12%) Carbohydrates 15g (5%) Protein 32g (64%) Fat 3.5g (5%) Saturated Fat 1g (5%) Cholesterol 98.5mg (33%) Sodium 365.5mg (15%) Fiber 0.5g (2%) Sugar 14g (28%)