Pin It Cherry-Date Glazed Pork Tenderloin Slices make a memorable centerpiece for any dinner without breaking the bank. This recipe delivers juicy pork medallions with a glossy sweet-and-tangy glaze that tastes as if you labored for hours in the kitchen. The combination of dried cherries and dates transforms simple pork tenderloin into an elegant meal worthy of a restaurant menu.
The first time I tested this for guests I was amazed by the balance of velvety pork and a fruit glaze that felt decadent but still wholesome. It has become my go-to for date nights at home because it feels indulgent yet simple.
Ingredients
- Pork tenderloin: about one and one quarter pounds for tenderness and even cooking look for one with minimal fat and silverskin
- Salt and freshly ground black pepper: key for balanced seasoning use kosher salt and fresh cracked pepper for best flavor
- Olive oil: for caramelizing the pork use extra virgin for deeper flavor
- Dried cherries: roughly chopped for a sweet tart accent opt for unsweetened and plump
- Pitted dates: finely chopped for subtle sweetness medjool dates have the best texture
- Low sodium chicken broth: to build the glaze base select a broth with clean ingredients
- Balsamic vinegar: sharpness that pulls the sauce together aged balsamic is ideal
- Honey: to round out the tart fruitiness local honey if possible for best depth
- Dijon mustard: for tang and backbone choose a traditional French Dijon
- Dried or fresh thyme: for earthy herb notes fresh adds brighter flavor but dry works well
- Crushed red pepper flakes: give a gentle warmth use only if you enjoy mild heat
- Fresh parsley: for garnish adds color and a touch of freshness flat leaf parsley holds up best
Instructions
- Preheat the Oven:
- Set your oven to four hundred degrees Fahrenheit to ensure the pork finishes evenly and quickly later
- Prep and Season the Pork:
- Pat the pork dry with paper towels to guarantee a good sear then sprinkle all sides with kosher salt and freshly ground black pepper for a well seasoned crust
- Sear the Pork:
- Heat olive oil in a large oven safe skillet over medium high stir to coat the bottom Lay the pork in the pan and let it sear untouched for two to three minutes per side flip gently so each surface turns deep golden brown This locks in moisture and forms the flavorful outer crust
- Roast in the Oven:
- Transfer the skillet with the seared pork straight into the hot oven Roast for twelve to fifteen minutes check with an instant read thermometer aiming for an internal temperature of one hundred forty five degrees Pull from oven and tent loosely with foil to rest for at least five minutes this helps retain juices
- Make the Cherry Date Glaze:
- While the pork rests set a small saucepan over medium heat Add chopped cherries and dates chicken broth balsamic vinegar honey Dijon mustard thyme and red pepper flakes Stir well and bring to a simmer Simmer uncovered for eight to ten minutes stirring occasionally until the fruit is soft and the glaze becomes syrupy and coats the back of a spoon
- Slice the Pork:
- Once rested transfer pork to a cutting board Using a sharp knife slice crosswise into half inch medallions aiming for even thick slices for juiciness
- Plate and Glaze:
- Arrange sliced pork on a serving platter Pour the thickened cherry date glaze liberally over the top so every slice is cloaked with flavor
- Finish and Serve:
- Sprinkle with chopped fresh parsley and serve while hot for the ultimate experience
Pin It I look forward to the moment I spoon the bubbling cherry date glaze over the just sliced pork because the scent always brings my family running to the kitchen. The cherries are my favorite part since they get sticky tart and almost jammy in the sauce and it makes the whole meal feel so special.
Storage Tips
Leftover pork keeps in a sealed container up to three days in the refrigerator To keep it moist save any extra glaze in a small bowl and add when reheating Gently rewarm leftovers on low power in the microwave or in a covered skillet with a splash of broth Use leftover pork for cold salads or sandwiches.
Ingredient Substitutions
Swap pork tenderloin for boneless skinless chicken breasts or thighs for a poultry twist If you prefer a more savory taste try using dried cranberries instead of cherries and maple syrup in place of honey Fresh rosemary or sage can stand in for thyme in the glaze.
Serving Suggestions
Serve slices of this pork over garlicky mashed potatoes for a comforting meal or nestle them on wild rice pilaf to let the fruity glaze shine Offer simple green beans or a crisp salad on the side to balance the richness A little crusty gluten free bread cleans the plate perfectly.
Cultural and Historical Context
Fruit and pork is a classic culinary match with roots in European and American cooking Cherries and dates bring both luxury and seasonality that makes this dish perfect for holidays or celebratory dinners The technique of deglazing a seared pork pan has elevated home cooking for generations.
Seasonal Adaptations
Use fresh cherries and fresh thyme during summer for vibrant color and flavor Turn the glaze into a chutney by adding minced shallots and simmering a bit longer in winter Make mini medallions for a festive appetizer during holidays with toothpicks for serving
Success Stories
Several friends who tried this recipe now make it for their anniversary dinners or holiday tables Every time I serve it at home even picky eaters ask for seconds It is always a showstopper at potlucks when sliced and served buffet style.
Freezer Meal Conversion
Cool cooked pork and glaze completely Wrap pork tightly in foil or a freezer bag and freeze the glaze in a separate container Thaw both overnight in the fridge reheat gently with extra broth if needed and serve as if just made
Pin It This pork is guaranteed to impress at any gathering Serve with a flourish and enjoy every bite of sweet and savory perfection.
Recipe FAQs
- → How do I keep pork medallions juicy?
Do not overcook the pork; use a meat thermometer and rest the meat under foil after roasting for best results.
- → Can I substitute chicken for pork?
Yes, boneless chicken breast can be used instead of pork tenderloin, though cooking times will differ.
- → What sides pair well with cherry-date glazed pork?
Serve with garlic mashed potatoes, wild rice, or a simple green salad to complement the flavors.
- → Is the glaze very sweet?
The glaze combines sweet, tart, and savory notes, balanced by Dijon mustard and balsamic vinegar for depth.
- → What wine matches this dish?
Pair with a medium-bodied red wine such as Pinot Noir for a harmonious dining experience.
- → Can I make the glaze in advance?
Yes, the cherry-date glaze can be prepared ahead and reheated gently before pouring over the sliced pork.