Cherry Balsamic Pork Tenderloin

Short answer: Cherry balsamic pork tenderloin is a seared and roasted pork tenderloin served with a quick pan sauce of tart cherries, balsamic vinegar, honey, shallot and thyme. It's ready in about 35 minutes and serves 4. Cook the pork to 145°F and let it rest 5 minutes before slicing.

This is an easy weeknight dinner that looks like a special occasion, a good choice for Valentine's Day during National Cherry Month. Tart cherries and balsamic cook down into a glossy, sweet-tart sauce that suits lean pork perfectly.

At a glance

• Prep time: 10 minutes

• Cook time: 25 minutes, plus 5 minutes to rest

• Makes: 4 servings

Ingredients

For the pork

• 1 pork tenderloin (1 to 1 1/4 pounds), silver skin trimmed

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 tablespoon olive oil

For the cherry balsamic sauce

• 1 teaspoon olive oil

• 1 small shallot, minced

• 3/4 cup frozen pitted tart cherries, chopped

• 1/4 cup dried tart cherries

• 1/3 cup balsamic vinegar

• 2 tablespoons honey

• 1/4 cup water

• 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)

• 1 tablespoon butter

• Pinch of salt

Instructions

1. Heat the oven. Heat the oven to 400°F. Pat the pork dry and season all over with the salt and pepper.

2. Sear. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin, turning every 2 minutes, until browned on all sides, about 8 minutes.

3. Roast. Move the skillet to the oven and roast for 10 to 15 minutes, until an instant-read thermometer in the thickest part reads 145°F. Transfer the pork to a cutting board, tent loosely with foil and rest for 5 minutes.

4. Make the sauce while the pork roasts. In a small saucepan, warm 1 teaspoon of olive oil over medium heat. Cook the shallot for 2 minutes until soft. Add both kinds of cherries, the balsamic vinegar, honey, water and thyme. Simmer, stirring occasionally, for 8 to 10 minutes, until the sauce is syrupy and reduced by about half.

5. Finish. Take the sauce off the heat and stir in the butter and a pinch of salt. Slice the pork into 1/2-inch medallions and spoon the warm sauce over the top.

Tips

• Use a thermometer. Tenderloin is lean and dries out quickly. Pull it at 145°F; it will be slightly pink in the center, which is safe and juicy.

• Watch the reduction. The sauce thickens more as it cools. Stop when it coats the back of a spoon.

• Serve it with: roasted sweet potatoes, wild rice, mashed potatoes or green beans.

Frequently asked questions

Can I make the cherry balsamic sauce ahead?

Yes. Refrigerate it for up to 5 days and rewarm it gently, adding a splash of water if it's too thick. It's also good on chicken, duck or a cheese board.

Can I use pork chops instead of tenderloin?

Yes. Sear 1-inch-thick boneless chops 4 to 5 minutes per side until they reach 145°F, rest 5 minutes, then top with the sauce.

Is pork safe at 145°F?

Yes. The USDA recommends cooking whole cuts of pork to 145°F followed by a 3-minute rest.

Want more? Browse all our cherry recipes or get the free cherry cookbook.

About the author: Andy LaPointe founded NationalCherryMonth.com and co-founded Traverse Bay Farms, a family-owned Northern Michigan tart cherry company, in 2001.