Pork Tenderloin with Cherry Sauce

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 perfect balance of flavors—savory, sweet, and just a touch tangy!

Why You’ll Love This Recipe

Simple: Just 5 ingredients (plus salt and pepper).
Quick: Ready in about 30 minutes!
Holiday-Worthy: Perfect for an elegant yet simple holiday dish.
Balanced Flavors: The sweet cherry-balsamic glaze pairs beautifully with the tender, juicy pork.
Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, and dairy-free.

Whether for a casual dinner or a special occasion, this dish delivers both flavor and ease!

Ingredients You’ll Need

You’ll need only 5 key ingredients (plus salt and pepper) for this flavorful pork tenderloin recipe:

Balsamic Vinegar: Sweet, tangy, and fruity.
Cherry Preserves: Bonne Maman’s lower-sugar cherry spread is great, but any cherry jam works.
Thyme: Earthy and herbaceous, it balances the sweetness of the sauce.
Pork Rub: A blend of garlic powder, salt, and pepper to season the pork.
Pork Tenderloin: A lean, tender cut that absorbs flavors beautifully.

How to Make Pork Tenderloin with Cherry Balsamic Sauce

Prepare the Sauce: Bring balsamic vinegar to a boil, then reduce heat and cook until it’s reduced to about 3 tablespoons. Stir in cherry preserves and cook for 1 minute until slightly thickened. Remove from heat and stir in thyme.
Season the Pork: Combine garlic powder, salt, and pepper, and rub the mixture over the pork tenderloins.
Sear the Pork: Heat a cast-iron skillet over medium-high heat, spray with oil, and brown the tenderloins on all sides. Spoon half the cherry sauce over the pork, reserving the rest for later.
Bake: Transfer the skillet to a preheated oven at 400°F. Bake for 10–15 minutes, depending on the thickness, until the internal temperature reaches 145°F.
Rest: Loosely cover the pork with foil and let it rest for 5 minutes before slicing.
Serve: Slice the pork and spoon the remaining cherry sauce on top. Pair with your favorite sides and enjoy!

Tips to Avoid Overcooking Pork Tenderloin

Use a Meat Thermometer: Remove the pork from heat when the internal temperature reaches 145°F at the thickest part.
Let it Rest: Allow the pork to rest for at least 5 minutes after cooking to lock in the juices.
Monitor Closely: Pork tenderloin is lean and can dry out quickly, so keep an eye on it while cooking.

Variations

Balsamic Vinegar: Swap with port wine for a richer flavor.
Preserves: Try blackberry, plum, or apricot jam instead of cherry.
Herbs: Substitute thyme with rosemary for a different twist.

Serving Suggestions

Pair this pork tenderloin with mashed potatoes, roasted vegetables, or a fresh green salad. It’s also fantastic with crusty bread to soak up the sauce!

Storage

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze for up to 3 months.
Reheat: Thaw overnight in the fridge, then microwave or warm in a skillet until heated through.

Nutrition Information

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