This simple Pork Tenderloin with Cherry Sauce is juicy and tender, topped with a sweet-tart sauce made with balsamic and cherry preserves. It’s the right stability of flavors—savory, candy, and a contact tangy!
Pork Tenderloin with Cherry Balsamic Sauce
Pork tenderloin is a lean and tender lower of meat that cooks shortly and absorbs flavors superbly. It’s additionally a more healthy possibility, because it’s low in fats whereas nonetheless being extremely juicy when ready accurately. A fast sear locks within the juices and creates a golden-brown crust, whereas ending it within the oven ensures even cooking. And should you’re on WW, it’s now one among their new 0 level meals! This dish is ideal for weeknight dinners but elegant sufficient for the vacations.
Why You’ll Love This Cherry Pork Tenderloin Recipe
I initially examined this recipe with port wine which was nice, however I ran out then examined with balsamic vinegar and beloved it much more! Bonus, it’s inexpensive than utilizing port wine. That is nice with mashed potatoes and roasted greens on the aspect.
- Straightforward: Simply 5 elements, not counting salt and pepper.
- Fast: Takes about half-hour!
- Vacation Worthy: Should you want a easy dish for the vacations, this could be an incredible possibility. You may wish to make additional sauce!
- Candy, Tart and Savory: The candy cherry-balsamic glaze enhances the tender, juicy pork, creating a wonderfully balanced taste profile.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, dairy-free.
Should you make this pork tenderloin recipe, I’d like to see it. Tag me in your pictures or movies on Instagram, TikTok, or Fb!
What You’ll Want
You want solely 5 elements plus salt and pepper to make this flavorful pork tenderloin recipe. See the precise measurements within the recipe card beneath.
- Balsamic vinegar is a candy, tangy and fruity.
- Cherry Preserves: I like utilizing this lower-sugar cherry unfold from Bonne Maman, however any cherry jam will work.
- Thyme’s earthy, herbaceous taste contrasts properly with the candy jam and balsamic.
- Pork Rub: Garlic powder, salt, and pepper season the pork.
- Pork Tenderloin is a young but lean lower of pork.
Is it higher to sear pork tenderloin earlier than roasting?
Searing the pork tenderloin first is essential for the very best outcomes, regardless that it’s an additional step. It provides the meat a reasonably brown coloration and enhances the flavour. I like cooking it in a cast-iron skillet since it may be used on the range and within the oven.
The way to Make Pork Tenderloin with Cherry Balsamic Sauce
Between making the cherry sauce and cooking the pork, this straightforward pork tenderloin with cherry preserves sauce might be prepared in underneath half-hour. Scroll to the recipe card beneath for the printable directions.
- Make the cherry balsamic sauce: Boil the balsamic vinegar, then cook dinner on low warmth till decreased. Stir within the cherry preserves and cook dinner for a minute till it thickens barely. Take away from the warmth and stir within the thyme.
- Season the Pork: Mix the garlic powder, salt, and pepper and rub over the tenderloins.
- Sear the Pork Tenderloin: Brown the tenderloins on all sides in a cast-iron skillet over medium-high warmth. Spoon half of the cherry sauce over the meat, reserving the remainder for later.
- Bake the pork at 400°F for 10 to fifteen minutes, relying on the thickness. Use a meat thermometer to substantiate they’re at 145°F. (see suggestions beneath)
- Relaxation: Loosely cowl the skillet with foil and let the pork relaxation for five minutes earlier than slicing. Serve with remaining cherry sauce.
Suggestions For Not Overcooking Pork Tenderloin
The most effective tip for not overcooking pork tenderloin is to make use of a meat thermometer to observe the inner temperature. I’ve the Meater Plus and adore it. Right here’s easy methods to do it:
- Prepare dinner to the proper temperature: Take away the pork tenderloin from the warmth when it reaches 145°F (63°C) within the thickest half. This ensures it’s fit for human consumption whereas staying juicy and tender.
- Relaxation the meat: Let the pork relaxation for no less than 5 minutes after cooking. The temperature will rise barely as a result of carryover cooking, reaching the right doneness.
- Keep away from overcooking: Keep watch over the pork because it cooks, particularly since tenderloin is a lean lower and might dry out shortly.
Variations
- Balsamic Vinegar: Swap the balsamic vinegar wine for port wine as an alternative.
- Preserves: Make the pork tenderloin glaze with totally different jams, like blackberry, plum, or apricot.
- Herbs: Substitute thyme with rosemary.
Serving Strategies
Storage
- Refrigerate pork for as much as 4 days.
- Freeze it for 3 months.
- Reheat: Thaw it within the fridge the day earlier than consuming. Then, microwave till heat.
Extra Pork Tenderloin Recipes You’ll Love
Yield: 6 servings
Serving Measurement: 2 slices
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Preheat oven to 400F. Trim and take away any silver pores and skin from the pork tenderloin.
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Convey balsamic to a boil and cook dinner over low warmth till decreased to three tablespoons, about 5 minutes. Stir in cherry preserves; cook dinner 1 minute. Take away from warmth and stir in thyme.
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Mix garlic powder, salt, and pepper. Rub over pork.
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Warmth a forged iron skillet over medium excessive warmth and spray with oil. Brown the pork tenderloin on all sides. Spoon half of the glaze over the pork and switch to the oven.
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Bake till the inner temperature reaches 145F.  Relying on the thickness, this may vary anyplace from 10 to fifteen minutes so utilizing a thermometer is a should so it’s not dried out.
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Let it relaxation tented with foil 10 minutes earlier than slicing. Slice into 12 slices. Spoon remaining cherry sauce over the pork.
Final Step:
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Prepare dinner to the proper temperature: Take away the pork tenderloin from the warmth when it reaches 145°F (63°C) within the thickest half. This ensures it’s fit for human consumption whereas staying juicy and tender.
Relaxation the meat: Let the pork relaxation for no less than 5 minutes after cooking. The temperature will rise barely as a result of carryover cooking, reaching the right doneness.
Keep away from overcooking: Keep watch over the pork because it cooks, particularly since tenderloin is a lean lower and might dry out shortly.
Serving: 2 slices, Energy: 233 kcal, Carbohydrates: 15 g, Protein: 32 g, Fats: 3.5 g, Saturated Fats: 1 g, Ldl cholesterol: 98.5 mg, Sodium: 365.5 mg, Fiber: 0.5 g, Sugar: 14 g
