Pork Tenderloin with Cherry Sauce
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Additional Time
10 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
233 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pork Tenderloin with Cherry Sauce
Description
Pork Tenderloin with Cherry Sauce features lean pork tenderloin seasoned simply and pan-seared for browning before roasting to an internal temperature of 145°F. This method preserves moisture and tenderness. The accompanying sauce combines reduced balsamic vinegar, cherry preserves, and fresh thyme, offering a sweet and tart complement that highlights the pork's mild flavor. The glaze is spooned over the pork both before roasting and after slicing to enhance the overall dish.
The cooking process involves trimming silver skin from the tenderloin and rubbing the meat with garlic powder, kosher salt, and black pepper. After browning on all sides in a skillet, the pork is transferred to the oven to finish cooking. Resting the meat tented with foil for 10 minutes allows juices to redistribute for slices that hold together well. This pork dish works well with sides like roasted vegetables or grains that can soak up extra sauce.
Use of a meat thermometer is key to avoid overcooking, considering tenderloin is lean and can dry out. The tartness of balsamic vinegar combined with the fruitiness of cherry preserves balances the savory character of the pork, offering a nuanced flavor profile. This makes the recipe practical for a dinner where control over each flavor element is desired.
Monitoring the internal temperature closely will ensure a juicy outcome. The sauce reduction process requires attention but results in a concentrated glaze. The serving approach, slicing into twelve pieces and adding sauce at the end, helps portion the tenderloin evenly while maintaining moistness.
Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup cherry preserves I used this one, less sugar
- 1 1/2 teaspoon thyme chopped, fresh
- 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 form
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
- Use a meat thermometer to ensure the pork reaches 145°F for safe, juicy doneness.
- Let the pork rest for at least 5-10 minutes after baking to allow juices to redistribute.
- Trim silver skin from the tenderloin before cooking for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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