This straightforward Pork Tenderloin with Cherry Sauce is juicy and tender, topped with a sweet-tart sauce made with balsamic and cherry preserves. It’s the proper 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 rapidly and absorbs flavors superbly. It’s additionally a more healthy choice, 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 considered one of 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 cherished it much more! Bonus, it’s inexpensive than utilizing port wine. This is nice with mashed potatoes and roasted greens on the facet.
- Easy: Just 5 components, not counting salt and pepper.
- Quick: Takes about half-hour!
- Holiday Worthy: If you want a easy dish for the vacations, this is able to be a terrific choice. You may wish to make further sauce!
- Sweet, Tart and Savory: The candy cherry-balsamic glaze enhances the tender, juicy pork, creating a superbly balanced taste profile.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, dairy-free.
If you make this pork tenderloin recipe, I’d like to see it. Tag me in your pictures or movies on Instagram, TikTok, or Facebook!
What You’ll Need
You want solely 5 components plus salt and pepper to make this flavorful pork tenderloin recipe. See the precise measurements within the recipe card under.
- Balsamic vinegar is a candy, tangy and fruity.
- Cherry Preserves: I like utilizing this lower-sugar cherry spread 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 perfect outcomes, despite the fact that it’s an additional step. It offers the meat a reasonably brown shade and enhances the flavour. I really like cooking it in a cast-iron skillet since it may be used on the range and within the oven.
How to Make Pork Tenderloin with Cherry Balsamic Sauce
Between making the cherry sauce and cooking the pork, this easy pork tenderloin with cherry preserves sauce will likely be prepared in underneath half-hour. Scroll to the recipe card under for the printable directions.
- Make the cherry balsamic sauce: Boil the balsamic vinegar, then prepare dinner on low warmth till lowered. Stir within the cherry preserves and prepare dinner for a minute till it thickens barely. Remove from the warmth and stir within the thyme.
- Season the Pork: Combine 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 tips under)
- Rest: Loosely cowl the skillet with foil and let the pork relaxation for five minutes earlier than slicing. Serve with remaining cherry sauce.
Tips For Not Overcooking Pork Tenderloin
The greatest tip for not overcooking pork tenderloin is to make use of a meat thermometer to watch the inner temperature. I’ve the Meater Plus and adore it. Here’s tips on how to do it:
- Cook to the precise temperature: Remove 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.
- Rest the meat: Let the pork relaxation for at the very least 5 minutes after cooking. The temperature will rise barely as a result of carryover cooking, reaching the proper doneness.
- Avoid overcooking: Keep an eye fixed on the pork because it cooks, particularly since tenderloin is a lean lower and may dry out rapidly.
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 Suggestions
Storage
- Refrigerate pork for as much as 4 days.
- Freeze it for 3 months.
- Reheat: Thaw it within the fridge the day earlier than eating. Then, microwave till heat.
More Pork Tenderloin Recipes You’ll Love
Yield: 6 servings
Serving Size: 2 slices
Preheat oven to 400F. Trim and take away any silver pores and skin from the pork tenderloin.
Bring balsamic to a boil and prepare dinner over low warmth till lowered to three tablespoons, about 5 minutes. Stir in cherry preserves; prepare dinner 1 minute. Remove from warmth and stir in thyme.
Combine garlic powder, salt, and pepper. Rub over pork.
Heat a forged iron skillet over medium high 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.
Bake till the inner temperature reaches 145F. Depending on the thickness, this may vary wherever from 10 to fifteen minutes so utilizing a thermometer is a should so it’s not dried out.
Let it relaxation tented with foil 10 minutes earlier than slicing. Slice into 12 slices. Spoon remaining cherry sauce over the pork.
Last Step:
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Cook to the precise temperature: Remove 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.
Rest the meat: Let the pork relaxation for at the very least 5 minutes after cooking. The temperature will rise barely as a result of carryover cooking, reaching the proper doneness.
Avoid overcooking: Keep an eye fixed on the pork because it cooks, particularly since tenderloin is a lean lower and may dry out rapidly.
Serving: 2 slices, Calories: 233 kcal, Carbohydrates: 15 g, Protein: 32 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 98.5 mg, Sodium: 365.5 mg, Fiber: 0.5 g, Sugar: 14 g
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