Juicy pork medallions glazed with a cherry-date sauce, combining sweet, tangy notes for an elegant main course.
# What You’ll Need:
→ Pork
01 - 1.25 lbs pork tenderloin
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Glaze
05 - 1/2 cup dried cherries, roughly chopped
06 - 1/3 cup pitted dates, finely chopped
07 - 1/2 cup low-sodium chicken broth
08 - 1/4 cup balsamic vinegar
09 - 2 tablespoons honey
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
12 - 1/4 teaspoon crushed red pepper flakes
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F.
02 - Pat pork tenderloin dry. Season thoroughly with salt and freshly ground black pepper on all sides.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork until golden brown on all sides, approximately 2-3 minutes per side.
04 - Transfer skillet to the oven. Roast pork tenderloin for 12-15 minutes or until an internal temperature of 145°F is reached. Remove from oven and tent loosely with foil to rest.
05 - While pork rests, combine dried cherries, pitted dates, chicken broth, balsamic vinegar, honey, Dijon mustard, thyme, and crushed red pepper flakes in a small saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, 8-10 minutes until fruit softens and glaze thickens.
06 - Using a sharp knife, slice rested pork tenderloin into 1/2-inch medallions.
07 - Arrange pork medallions on a serving platter. Generously spoon cherry-date glaze over the slices. Garnish with chopped parsley.
08 - Serve immediately while warm.
