Save A juicy pork tenderloin glazed with sweet cherry jam and tangy balsamic vinegar has become my go to dish when I want something impressive but quick. The sticky glaze caramelizes in the oven infusing each slice with rich depth and a little pop of fruitiness. Whether you are celebrating a milestone or just craving something a notch above the ordinary this recipe never fails to bring everyone to the table.
This recipe first came together when I wanted a special meal without fuss. It has turned many last minute dinners into standout evenings for my family.
Ingredients
- Pork tenderloin: about one pound select a piece that feels firm with a rosy pink color for juiciness
- Olive oil: helps the pork brown and keeps it tender choose extra virgin for better aroma
- Balsamic vinegar: adds tang and depth look for aged balsamic if your budget allows
- Cherry jam: brings sweetness and body pick a jam with whole fruit for best flavor
- Garlic clove minced: punches up the glaze do not skip this for that background warmth
- Dried thyme: offers an herbal lift crush it gently for more flavor
- Salt and pepper to taste: brings out all the flavors use sea salt and freshly ground pepper if possible
Instructions
- Preheat and Season:
- Pat the pork dry and season generously with salt and pepper on all sides. This allows the meat to develop a flavorful crust and ensures even seasoning throughout.
- Sear the Pork:
- Heat olive oil in an oven safe skillet over medium high heat. Once the oil shimmers place the pork in the pan. Sear each side for about two minutes until you see a golden brown color. Roll it to brown all surfaces. Searing like this locks in juices and creates a richer crust.
- Mix the Glaze:
- In a small bowl combine balsamic vinegar cherry jam minced garlic and dried thyme. Whisk until smooth and glossy. The jam might be thick so stir well to break it up. This blend will become your signature sweet savory coating.
- Glaze and Roast:
- Pour the glaze evenly over the seared pork letting it drip to coat the sides. Immediately transfer the skillet to your preheated oven. Roast for about 15 to 20 minutes or until a meat thermometer shows 145 degrees Fahrenheit at the thickest point. Roasting in the glaze gives the tenderloin its signature sticky outside and deep flavor.
- Rest and Serve:
- Remove the pork from the oven and leave it in the pan to rest for five minutes. This time helps the juices settle so the slices stay moist. Slice into medallions and spoon any remaining glaze over the top for extra shine and taste.
Save I am especially fond of how cherry jam transforms the glaze here. One holiday my youngest insisted we make it with raspberry preserves and now we switch it up each season. It has become a cheerful little tradition for us.
Storage Tips
Leftover pork stores well in the fridge for up to three days. Keep sliced portions in an airtight container and spoon over leftover glaze before reheating. For a quick lunch slice cold onto salads or sandwiches.
Ingredient Substitutions
You can use any berry jam or swap in fig or apricot preserves for a different twist. Try rosemary in place of thyme for a pine scented herbal note. If you only have regular vinegar add a tiny pinch of sugar to mimic the complexity of balsamic.
Serving Suggestions
Pair this pork with creamy mashed potatoes green beans or roasted carrots. A mixed green salad with a zesty vinaigrette highlights the sweet glaze nicely. For a fancier touch serve slices atop warm polenta.
Cultural and Seasonal Touches
The sweet and savory pairing in this recipe takes inspiration from old world European roasts. In spring and summer I will often make this with fresh cherries cooked down quickly in place of jam for a brighter flavor. Around the holidays orange zest and a sprinkle of nuts bring festive flair.
Seasonal Adaptations
Use peach jam for a summer version
Roast with winter root veggies in colder months
Finish with fresh chopped herbs for a spring look
Success Stories
So many folks tell me this is the first pork tenderloin recipe they actually loved. Friends have used the glaze on grilled chicken or even as a sauce for roasted tofu. It is always a hit at dinner parties and potlucks.
Freezer Meal Conversion
You can freeze the uncooked tenderloin already glazed in a zip top bag. Let it thaw overnight before roasting as directed. The glaze holds up well and tastes just as good after freezing.
Save This cherry glazed pork tenderloin proves a simple meal can feel genuinely special. Try it with your favorite jam and enjoy how easy gourmet can be.
Recipe FAQs
- → How do I know when the pork tenderloin is cooked?
The pork is ready when an internal thermometer reads 145°F (63°C) after roasting. Let it rest for 5 minutes to keep juices sealed.
- → Can I use a different jam instead of cherry?
Yes, fig or apricot jam work well as alternatives, offering unique fruit flavors that complement the balsamic glaze.
- → What sides pair well with this dish?
Mashed potatoes, roasted vegetables, or a crisp green salad highlight the sweet and savory notes of the glaze.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients listed are gluten-free. Always verify labels on jam and vinegar for any additives.
- → What tools are needed for preparation?
An oven-safe skillet, meat thermometer, knife, and cutting board are required for searing, roasting, and slicing.