Tart Cherry Date Glazed Pork

A succulent pork tenderloin roasted to perfection, glazed with a tangy-sweet blend of tart cherries and dates. This elegant, budget-friendly main dish delivers complex flavors with minimal effort.

This recipe combines tart cherries and dates to create a memorable glaze that my family never gets tired of tasting.

Ingredients

• Pork: 1.5 lbs (700 g) pork tenderloin, trimmed, 1 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper
• Glaze: ½ cup dried tart cherries, 4 Medjool dates, pitted and chopped, ¼ cup balsamic vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, 2 cloves garlic, minced, ¼ cup water
• Garnish: 2 tbsp fresh parsley, chopped (optional)

Instructions

Preheat oven:

Preheat oven to 400℉ (200℃). Pat the pork tenderloin dry with paper towels. Rub with olive oil, salt, and pepper.

Make glaze:

In a small saucepan, combine tart cherries, dates, balsamic vinegar, honey, Dijon mustard, garlic, and water. Bring to a simmer over medium heat. Cook for 7–8 minutes until fruit is soft and mixture thickens slightly. Remove from heat and blend with an immersion blender or carefully transfer to a blender. Purée until smooth.

Sear pork:

Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2–3 minutes per side.

Glaze and roast:

Brush half the cherry-date glaze over the pork. Transfer skillet to the preheated oven. Roast for 18–22 minutes, or until internal temperature reaches 145℉ (63℃).

Rest pork:

Remove pork from oven. Rest for 5 minutes before slicing.

Serve:

Serve pork slices drizzled with remaining glaze. Garnish with fresh parsley if desired.

Save

This dish brings the family together, especially when served with roasted potatoes or a fresh green salad alongside a glass of light red wine.

Required Tools

Oven-safe skillet, small saucepan, immersion blender or regular blender, meat thermometer, chefs knife and cutting board

Allergen Information

Contains none of the top 8 allergens. Check labels on prepared mustard and dried fruits for hidden allergens or gluten if highly sensitive.

Nutritional Information

315 calories, 7 g total fat, 32 g carbohydrates, 32 g protein per serving

Save

Enjoy this elegant yet simple pork tenderloin as a highlight for your next meal. Its sweet and tangy glaze is sure to impress.

Recipe FAQ

→ How do I make the cherry and date glaze?

Simmer dried tart cherries, chopped Medjool dates, balsamic vinegar, honey, Dijon mustard, garlic, and water until softened. Blend until smooth for a rich glaze.

→ Can I prepare the pork in advance?

Yes, marinate the pork in half the glaze for up to 2 hours before cooking to enhance flavor and tenderness.

→ What is the best way to cook the pork tenderloin?

Sear the pork in a hot skillet to brown all sides, then roast in the oven until it reaches 145°F internally for juicy, tender meat.

→ Are there suitable substitutions for tart cherries?

Dried cranberries can be used as an alternative to tart cherries if they are not available.

→ What dishes pair well with this pork?

Serve alongside roasted potatoes or a fresh green salad, and consider a light red wine like Pinot Noir or Grenache to complement flavors.